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Singapore noodle lettuce wraps

Serves: 6
Prep: 20
Cook: 10

    This takeaway favourite becomes an easy to make at-home favourite. A simple dish the whole family will enjoy.


    • 250g packet rice vermicelli
    • 1 tablespoon oil
    • 2 eggs, lightly beaten
    • 2 cloves garlic, crushed
    • 4 shallots, sliced
    • 1 teaspoon curry powder
    • 1 teaspoon Chinese five spice
    • 8 cups chopped vegetables of choice
    • 2 tablespoons soy sauce
    • 2 teaspoons sesame oil
    • 12 mini cos lettuce leaves
    • ¼ cup crushed nuts


    1. Place vermicelli in a heat proof bowl and pour over boiling water. Stand for 5 minutes then drain. Cut vermicelli in half with scissors.
    2. Heat 1 teaspoon of oil in a wok and cook lightly beaten egg until firm and set. Remove from wok and dice.
    3. Add remaining oil and sauté garlic and shallots for 1 minute.
    4. Add spices and continue to sauté for a further minute.
    5. Stir through vegies and stir fry for 5 minutes or until tender.
    6. Mix through noodles and soy sauce. Heat through. Drizzle with sesame oil.
    7. Serve in lettuce cups sprinkled with diced egg and crushed nuts. Serves 6.


    • Chinese five spice is available in the supermarket and is a common addition to Asian cooking.

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