Spicy Pork Mince and Noodles in Crisp Lettuce Cups

You can use any vegetables as you desire when making this dish. It can be served as a light meal or an appetizer.


  • 75 gm cellophane noodles
  • 375 gm ground pork (pork mince)
  • 2 cloves garlic, crushed
  • 1 Tbsp minced ginger
  • 1 Tbsp ground bean sauce (磨豉醬), available at Asian stores
  • 1 stalk celery, finely chopped
  • 70gm water chestnuts (frozen or canned), chopped
  • 35 gm baby sweet corns (fresh or canned), thinly sliced
  • 2 spring onions (shallot), finely sliced
  • a handful of coriander (cilantro), chopped
  • 2 Tbsp fish sauce
  • 1 1/2 Tbsp lime juice
  • sesame oil, to taste
  • 1 iceberg lettuce, leaves separated and trimmed into cups
  • 1 small red chili (for garnish, optional), seeded and finely chopped


  • 2 tsp light soy sauce
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 2 tsp cornflour
  • 1 Tbsp water
  • pepper, to taste


  1. Mix ground pork with marinade well for 15 minutes. Soak cellophane noodles in boiling water for 10 minutes. Drain well and set aside.
  2. In a frying pan or wok, heat vegetable oil over medium-high heat. Saute ginger, garlic and ground bean sauce until aromatic. Add pork and cook for 5 minutes. Stir and separate the pork into smaller pieces if they stick together.
  3. Add celery, water chestnuts and baby sweet corns and cook for another 2 to 3 minutes if you’d like crunchy vegetables, or cook longer as desired. But don’t over cook the vegetables. (Note: Water chestnuts can be eaten as raw as fruits. So, you can mix them in after removing from heat if you like.)
  4. Remove from heat. Stir in noodles, spring onion and coriander. Season with lime juice, fish sauce and sesame oil. Mix well.
  5. To serve, arrange lettuce leaves on plates. Spoon pork and noodles mixture on lettuce cups. Garnish with chopped chilies if desired. Drizzle with chili sauce.
Source: Spicy Pork Mince and Noodles in Crisp Lettuce Cups [Christine's Recipes]