Shortcut Noodle Bowl Lettuce Wraps Recipes

EASY LETTUCE WRAPS

Easy Lettuce Wraps image

Here is a traditional Chinese lettuce wrap recipe made simple. It's best to use a food processor, but if you don't have one roughly chop ingredients by hand. Time does not include cooking the chicken.

Provided by Chef Jean

Categories Asian

Time 25m

Yield 8-10 wraps

Number Of Ingredients 14

Ingredients

1 small carrot
1 small red bell pepper
1 (4 ounce) can bamboo shoots
2 tablespoons peanuts, unsalted
6 ounces chicken breasts, cooked and diced
1 (3 1/2 ounce) package chicken-flavored ramen noodles
2 teaspoons ginger, grated
1/2 teaspoon nutmeg
2 tablespoons sesame oil
1/4 tablespoon soy sauce
3 tablespoons water
2 tablespoons cornstarch
1 teaspoon black pepper
8 -10 romaine lettuce leaves

Steps:

Peel carrot, trim red pepper (remove the seeds and white pith parts), drain bamboo. Cut all into inch long pieces.
Pulse carrot, pepper, bamboo, and peanuts in food processor until they are about small dice size(more like the texture of ground meat, not a paste). Remove to a seperate bowl.
Pulse the ramen(save the seasoning for use later in recipe), cooked chicken, ginger and nutmeg until they are a similar size to the veggies(if it's not perfect don't worry, just don't way over or way under process). Remove this to the bowl with the veggies and stir well.
Heat the oil in a large pan. Add the veggie/ramen mixture to the pan and cook for 5 minutes.
In a small dish mix together the water, soy sauce, half the chicken flavored seaoning from the ramen and corn starch. Stir into the pan and continue to cook for about 5 more minutes or until the mixture has thickened. Season to taste with black pepper(I didn't need any more salt, but you might).
Wash the lettuce leaves and trim off the very crispy bottom part. Serve the hot mixture in a large bowl and the lettuce on a plate. Each person can make there own wraps by spooning about 3tbls of the mixture into the lettuce leaf and rolling it like a burrito.

Nutrition Facts : Calories 159.8, Fat 8.8, SaturatedFat 2.2, Cholesterol 13.6, Sodium 197, Carbohydrate 13.7, Fiber 1.6, Sugar 1.6, Protein 7.2

SHORTCUT BEEF NOODLE BOWL

Shortcut Beef Noodle Bowl image

Asian-inspired flavor from a combination of sesame dressing and teriyaki sauce. Use beef, chicken, or pork tenderloin.

Provided by 2Chance

Categories Main Dish Recipes Bowls

Time 39m

Yield 4

Number Of Ingredients 7

Ingredients

1 (16 ounce) package linguine pasta
3 cups broccoli florets
3 carrots, peeled and sliced
2 teaspoons vegetable oil
1 pound beef sirloin steak, cut into strips
1 ½ cups Asian toasted sesame dressing (such as Kraft®)
¼ cup teriyaki sauce

Steps:

Bring a large pot of lightly salted water to a boil. Cook linguine until firm to the bite, about 9 minutes. Add broccoli and carrots; cook until linguine is tender, about 2 minutes more. Drain.
Heat oil in a large nonstick skillet or wok. Add steak slices; cook and stir until browned on all sides, about 4 minutes. Stir in sesame dressing and teriyaki sauce. Cook until sauce is thickened, about 2 minutes.
Stir linguine, broccoli, and carrots into the sauce. Increase heat to high and cook until noodles are slightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 1055.2 calories, Carbohydrate 101.8 g, Cholesterol 60.3 mg, Fat 56.2 g, Fiber 7.9 g, Protein 40.1 g, SaturatedFat 10.4 g, Sodium 1715.7 mg, Sugar 17 g

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