Shortcut Noodle-Bowl Lettuce Wraps
- 2 heads little gem lettuce, leaves separated
- 1 pound prepped vegetables, such as cucumber, pepper and mushroom slices; shredded cabbage and carrots
- 2 spring onions, white and green parts thinly sliced
- Salt and freshly ground black pepper
- 1/2 cup fresh coriander leaves
- 1 cup tofu cubes or 2 hard-boiled eggs, sliced, optional
- One 3-ounce package instant ramen (discard seasoning packet)
- 2 tablespoons plus 1/2 teaspoon vegetable oil
- 8 ounces 1/2-inch-thick boneless center-cut loin pork chops, sliced 1/8 inch thick on an angle
- 4 teaspoons hoisin sauce
- 1/3 cup chopped peanuts
- Asian-style salad dressing, such as sesame-ginger, miso or sweet chilli
Bring a large pot of salted water to a boil over high heat. Slice the cucumber rounds into matchsticks. If the pepper strips are very wide, slice them thinly, too. Add all the vegetables, lettuce, spring onions, coridander and tofu or egg if using to a large serving bowl, or arrange on a large platter.
Add the ramen to the boiling water and cook, stirring once or twice to separate, until al dente, about 90 seconds. Strain, transfer to a small bowl, toss with 1/2 teaspoon of the oil and add to the bowl or platter with the vegetables.
Toss the pork with the hoisin sauce in a medium bowl, and season lightly with salt and pepper. Heat 1 tablespoon of oil in a medium nonstick frying pan over high heat until almost smoking. Add half the pork and stir-fry until the hoisin sauce chars a bit, about 45 seconds. Transfer the pork to the platter with the vegetables, spreading the slices out a bit so they don't steam. Wipe the pan clean with a paper towel, and repeat with the remaining tablespoon of oil and pork.
To serve, have everyone fill their lettuce leaves with noodles, pork and vegetables, sprinkle with the peanuts and top with a splash of dressing.
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To make it easier to thinly slice the pork, freeze it for about 10 minutes first.