Introduction

Singapore Noodles and Chicken Lettuce Cups offer a fresh, flavorful twist on classic Asian-inspired dishes. This light yet satisfying meal is perfect for a quick lunch or a fun dinner party appetizer. With crisp lettuce cups holding savory noodles and tender chicken, it’s sure to delight your taste buds.

Three white bowls filled with a layer of bright green lettuce leaves lining the bottom, topped with a mix of light brown cooked noodles and pale brown strips of chicken. Red chili slices and small pieces of green onion scattered on top add spots of red and green color. The bowls rest on a dark rustic wooden surface with black chopsticks placed near the bowls and a dark ceramic spoon with a few chili and green onion pieces beside it. A green cloth and a pale beige cloth are draped near the bowls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Chicken (can substitute with tofu)
8 oz Singapore Noodles (any thin rice noodle as gluten-free alternative)
1 medium Carrot (can substitute with zucchini)
2 stalks Celery (can be omitted)
1 medium Red Capsicum (Bell Pepper) (green bell pepper works as alternative)
2 medium Shallots (can use regular onions)
2 stalks Green Onions (can substitute with chives)
1/4 cup Singapore Noodles Stir-fry Sauce (can use soy sauce or tamari)
1 head Lettuce (e.g., Iceberg or Butter Lettuce; Romaine is a sturdier option)
2 tbsp Vegetable Oil (can use sesame oil)

Instructions

Step 1: Prepare the lettuce by coring and separating the leaves. Place them in icy water for about 10 minutes to crisp up, then drain and set aside.
Step 2: Heat the vegetable oil in a non-stick frying pan over medium heat until shimmering.
Step 3: Add the chopped carrot, celery, and red capsicum to the pan. Stir-fry for about 4 minutes until the vegetables soften but still retain some crunch.
Step 4: Toss in the diced chicken along with the stir-fry sauce and ½ cup of water. Add three-quarters of the chopped green onions, and bring the mixture to a boil, cooking until the chicken is cooked through.
Step 5: Stir in the cooked Singapore noodles gently, making sure the noodles are evenly coated with the sauce and mixed well with the chicken and vegetables.
Step 6: Trim the lettuce leaves if needed and arrange them on a serving platter. Spoon the noodle and chicken mixture into each leaf.
Step 7: Garnish with the remaining green onions and a sprinkle of fried shallots or onions. Serve immediately as hand-held cups.

Tips & Variations

For a vegetarian version, substitute chicken with firm tofu or extra vegetables like mushrooms or snap peas.
Use tamari instead of soy sauce for a gluten-free option in the stir-fry sauce.
Try adding a dash of chili flakes or fresh chili for a spicy kick.
Romaine lettuce offers sturdier cups for easier handling and less tearing if serving as finger food.

Storage

Store any leftover filling in an airtight container in the refrigerator for up to 2 days. Keep the lettuce leaves separate and refrigerated in a sealed bag to maintain freshness. Reheat the filling gently in a pan or microwave before assembling. Avoid storing the assembled lettuce cups as they may become soggy.

How to Serve

The image shows two dark bowls each holding a single large green lettuce leaf as the base. On top of each leaf is a layer of yellow cooked noodles mixed with brown shredded chicken pieces. Red chili slices and green chopped scallions are scattered over the noodles and chicken, adding bright spots of color. The bowls are placed on a dark wooden surface with some small bowls holding red chili flakes visible around them. A pair of wooden chopsticks lies diagonally nearby on a white marbled texture, along with a folded blue cloth. The lighting highlights the fresh textures and colors of the dish, making it look vibrant and appetizing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, any thin rice noodles or gluten-free noodles work well. Avoid thick noodles as they may overwhelm the delicate lettuce cups.

What if I don’t have Singapore Noodles Stir-fry Sauce?

You can substitute with soy sauce or tamari mixed with a little garlic, ginger, and a touch of sugar or honey to balance the flavors.