Yums for the Tum

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Asian Lettuce Wraps

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**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**

I have been working on my Asian Lettuce Wraps over the years, trying to get close to PF Chang’s, which are so very good. After trying a bunch of different methods, it seems I’ve struck gold with tonight’s version. I decided to throw a bit of peanut butter in this time and throw the carrots starting a bit earlier in the cooking process and wow did that ever make a difference! Honestly, it’s been quite some time since I’ve had PF Chang’s so I’m not really sure how these compare, all I know is they are absolutely delightful. The water chestnuts and the fried rice sticks give a nice texture, and the peanut/hoisin sauce combination is to die for. It’s sweet while a bit salty and peanutty. My tum approves wholeheartedly.
**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
Asian Lettuce Wraps
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
Asian Lettuce Wraps
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
I don't know if these are the same as PF Chang's but they sure are mouth-wateringly delightful. The water chestnuts and the fried rice sticks give a nice texture, and the peanut/hoisin sauce combination is to die for. It’s sweet while a bit salty and peanutty. My tum approves wholeheartedly.
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Servings Prep Time
4to 6 servings 20minutes
Cook Time Total Time
20minutes 40minutes
Servings Prep Time
4to 6 servings 20minutes
Cook Time Total Time
20minutes 40minutes
Ingredients
For Crispy Noodles:
  • 1-2ozrice sticks rice noodles(they typically come in 6oz or 8oz packages)
  • 3-4cupspeanut oil
For Lettuce Leaves:
  • 16-24leaves ofBibb lettuce(or butter lettuce)
For Meat Filling:
  • 1Tbsp.sesame oil
  • 1lblean ground meat(I usually use ground turkey but you can use beef, chicken, etc. I sometimes use ground boca burger too. You can use whatever you want, really)
  • 1largeonion(diced)
  • 1cupmatchstick carrots(either bought this way or cut down to that size)
  • 3clovesminced garlic
  • 1Tbsp.fresh minced ginger
  • 1 (8oz)canwater chestnuts(drained and finely chopped)
  • 6scallions(green parts only, finely chopped)
  • 1/2cup + 2 Tbsp.hoisin sauce
  • 1/4cupcreamy peanut butter
  • 1Tbsp.low sodium soy sauce
  • 1Tbsp.rice wine vinegar
Ingredients
For Crispy Noodles:
  • 1-2ozrice sticks rice noodles(they typically come in 6oz or 8oz packages)
  • 3-4cupspeanut oil
For Lettuce Leaves:
  • 16-24leaves ofBibb lettuce(or butter lettuce)
For Meat Filling:
  • 1Tbsp.sesame oil
  • 1lblean ground meat(I usually use ground turkey but you can use beef, chicken, etc. I sometimes use ground boca burger too. You can use whatever you want, really)
  • 1largeonion(diced)
  • 1cupmatchstick carrots(either bought this way or cut down to that size)
  • 3clovesminced garlic
  • 1Tbsp.fresh minced ginger
  • 1 (8oz)canwater chestnuts(drained and finely chopped)
  • 6scallions(green parts only, finely chopped)
  • 1/2cup + 2 Tbsp.hoisin sauce
  • 1/4cupcreamy peanut butter
  • 1Tbsp.low sodium soy sauce
  • 1Tbsp.rice wine vinegar
Instructions
For Crispy Rice Noodles:
  1. Once put in the oil, these take 10 seconds tops to cook. I'm not exaggerating… so you want to have everything prepared before you put them in the oil. You need to have a baking sheet or large plate lined with paper towels ready and you will want the utensil you will be using to pull out the noodles ready to go (use a large metal spatula or some other large, flat heat-resistant utensil with holes).
  2. When you have those things ready, heat the oil in a large wok or skillet over medium-high heat for at least 4-5 minutes. A wok works best because it is deeper than most skillet pans, even the deep ones. *It is very important that the oil is hot enough when you go to crisp the noodles or else they will not work. Therefore, test 1 to make sure the oil is hot enough before putting a large amount in the pan. You will know right away if the oil is ready, because if it is then the noodle will puff up within seconds of hitting the oil.*
  3. Remove the amount of rice stick noodles you will be using from the package and break up into smaller pieces, separating them as much as possible from each other for more even cooking.
  4. When the oil is hot enough, drop small sections of the noodles into the oil (you really don’t want to throw too many in at once because they puff up a LOT). Allow to puff for a few seconds, then remove the noodles promptly (you don't want them to brown, you just want them to have puffed up and they should still be white) and place on the paper-towel-lined baking sheet or plate to drain off the excess oil. Be careful when removing them from the oil as it is very hot and likes to splatter a little.
  5. Next, you will want to prepare your lettuce (see next set of directions).
For Lettuce:
  1. Wash and dry off large leaves of the lettuce (gently so you don’t tear them) and set aside.
For Meat Filling:
  1. In a large skillet over medium-high heat, heat the sesame oil, then add the ground meat, onions, carrots and garlic and cook stirring frequently, until the meat is fully cooked and browned and crumbled (about 5-6 minutes).
  2. Add in the ginger and continue cooking for about another minute, then mix in the water chestnuts, scallions, hoisin sauce, peanut butter, vinegar and soy sauce, mixing until thoroughly combined and cooking another few minutes to allow the flavors to blend together.
For Serving:
  1. Spoon a couple heaping tablespoons of the meat filling into a lettuce leaf and top with some of the fried crispy rice noodles. If you’re serving this to a group, you can do it like in the photo above, with the lettuce leaves around the outer edge of a large oval platter and some meat filling and fried crispy rice noodles on the platter in front of them.
Recipe Notes

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**

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