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- 300 g of minced meat
- 2 teaspoons of sunflower oil
- 3 teaspoons of miso paste
- 5 cm peeled ginger
- 1 tablespoon of rice vinegar
- 1/2 carrot
- 1/2 red pepper
- 1/2 cucumber
- 1/2 avocado, sliced
- 8 baby cos lettuce leaves
- 100 g bean string noodles
- 1 cup boiling water
Heat oil in large skillet and cook ground beef over high heat until golden brown. Stir through the miso paste and check for seasonings; add a little more if you like. Cook for another 5 minutes until well cooked.
Julienne ginger, or finely cut into sticks. Place in a small bowl with rice vinegar and pickle for 10 minutes. Reserve 1 tablespoon of ginger for garnish, then add the rest to the cooked ground beef and mix.
Soak the lettuce leaves in ice water for 10-15 minutes, then drain, pour over boiling water and drain again. They must be very cute.
To serve, fill the lettuce leaves with a bit of noodles, then top with the carrot, bell pepper, and cucumber. Top with minced meat, a few slices of avocado and some pickled ginger.
For an alternative to coastal lettuce, try iceberg lettuce.
If you don't have rice vinegar for pickled ginger, you can substitute it for store-bought ginger.
If you like the sound of this recipe, you might also like these cups of pork lettuce and lentils low on FODMAP.
Japanese Style Lettuce Wraps