Lemon Grass Lamb In Lettuce Cups - cooking recipe

Ingredients

8 small iceberg lettuce leaves
4 oz vermicelli rice noodles
1 tbsp lime juice
1/4 cup sweet chili sauce
1/4 cup fish sauce
2 tbsp peanut oil
1 2/3 lbs boneless lamb, cut into strips
1 medium carrot, cut into matchsticks
4 cloves garlic, crushed
1 tbsp thinly sliced fresh ginger
2 stalks fresh lemon grass, chopped
4 None kaffir lime leaves, sliced thinly (or 2 tsp grated lime peel)
1/4 cup chopped fresh chives

Preparation

Place the lettuce in a bowl of cold water. Let stand for 10 mins.
Place the rice noodles in a large bowl and cover with boiling water. Let stand for 5 mins; drain.
Combine the lime juice and sauces in a small bowl. Drain the lettuce and pat dry. Place on a serving platter.
Heat a little of the oil in a wok or large skillet on high heat. Stir-fry the lamb in batches until browned. Remove from the wok.
Add the carrot to the wok, stir-fry until almost tender. Add the garlic, ginger, lemon grass and lime leaves and stir-fry until fragrant. Return the lamb to the wok with the sauce mixture, noodles and 1/2 the chives; stir-fry until heated through.
Divide the stir-fry among the lettuce leaves. Sprinkle with the remaining chopped chives.