Singapore Noodle and Chicken Lettuce Cups Recipe
Delicious Singapore Noodles and Chicken Lettuce Cups offer a light, flavorful meal featuring tender chicken, vibrant vegetables, and thin rice noodles seasoned with a savory stir-fry sauce, all wrapped in crisp lettuce leaves for a fresh and healthy dining experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Singaporean
- Diet: Low Fat
Ingredients
Scale
Filling
- 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)
Assembly
- 1 head Lettuce (e.g., Iceberg or Butter Lettuce, Romaine is a sturdier option)
- 2 tbsp Vegetable Oil (can use sesame oil)
Instructions
- Prepare the Lettuce: Core and separate the lettuce leaves, then submerge them in icy water for about 10 minutes. This step refreshes and crisps the leaves, making them perfect for holding the filling.
- Heat the Oil: Warm 2 tablespoons of vegetable oil in a non-stick frying pan over medium heat until the oil is shimmering, indicating it is ready for cooking.
- Sauté the Veggies: Add the chopped carrot, celery, and red capsicum to the pan. Stir-fry them for about 4 minutes until they soften but retain a little crunch and vibrant color.
- Add Chicken & Sauce: Incorporate the diced chicken into the pan along with the 1/4 cup Singapore Noodles stir-fry sauce and ½ cup water. Add ¾ of the chopped green onions. Bring the mixture to a boil to cook the chicken thoroughly and allow flavors to meld.
- Combine Noodles: Stir in the cooked Singapore noodles gently to coat them thoroughly with the sauce and evenly combine with the chicken and vegetables.
- Assemble Lettuce Cups: Trim and drain the lettuce leaves, then arrange them on a serving platter. Spoon the warm noodle and chicken mixture evenly into each leaf to form individual cups.
- Garnish & Serve: Sprinkle the remaining green onions and fried shallots over the lettuce cups. Serve immediately to enjoy the contrast of warm filling with crisp lettuce.
Notes
- To make this recipe vegetarian or vegan, substitute chicken with tofu and use a vegetarian-friendly stir-fry sauce.
- Use gluten-free rice noodles and tamari sauce for a gluten-free version.
- Romaine lettuce provides a sturdier wrap for holding more filling without tearing.
- Fried shallots add a crunchy texture and extra savory flavor as a garnish.
- You can omit celery if unavailable or if you prefer a milder flavor.
Keywords: Singapore noodles, chicken lettuce cups, stir-fry, Asian noodles, healthy lunch, low fat recipe, gluten free option, quick dinner
