Lettuce wraps are a great way to enjoy meats and veggies in the palm of your hand. It can get a little messy and you’ll need napkins (especially with the drippy sauce) but that’s part of the fun! You can vary the filling according to whatever you have on hand, and this recipe works well with chicken, beef or shrimp. You can plate and serve them individually or family style and let everyone help themselves.

• Ingredients
• 1 head butter lettuce
• 2 cups egg noodles, cooked
• 1 tablespoon sesame oil
• 2 pounds pork tenderloin, sliced
• 2 cloves garlic, minced
• 1 teaspoon of minced ginger
• 1 teaspoon chili paste
• 1 small red onion, thinly sliced
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 2 cups mushrooms, sliced
• 2 celery sticks, sliced
• 1 cup snap peas, sliced
• 2 cups hoisin sauce
• 1 green onion, sliced, for garnish

directions

Cook noodles according to directions, drain and set aside.  Meanwhile, heat the sesame oil in a large wok or pan and add the pork, garlic, ginger, chili paste and veggies and cook, stirring frequently, for 10-12 minutes until the veggies are tender and the pork is cooked. If the pan goes dry, add a little water or broth to keep it from sticking. When the pork & veggies are done add the noodles to the pan and the hoisin sauce and stir to combine. To serve, remove a few lettuce leaves from the base and fill with pork mixture.