Why eat noodles from a bowl when you can wrap them up and eat with your hands? These Fresh Noodle Stir-Fry Wraps are a playful twist on a weeknight dinner. Springy Lian Huat Fresh Yellow Noodles are stir-fried with veggies and protein, then wrapped in crisp lettuce leaves for a fresh, crunchy bite. It’s fun, lighter than a traditional stir-fry, and perfect for sharing.
Serving Size: 4
Ingredients
For the stir-fry filling
- 500g Lian Huat Fresh Yellow Noodles
- 250g chicken breast, beef strips, or tofu, sliced thinly
- 2 tbsp cooking oil
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 carrot, julienned
- 1 red capsicum, sliced
- 1 cup mushrooms, sliced
- 2 spring onions, chopped
Sauce Mix
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or vegetarian mushroom sauce)
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- ½ tsp sugar
For wrapping
- 1 large head iceberg or butter lettuce, leaves separated and washed
Optional toppings
- Crushed peanuts
- Fresh coriander
- Chilli flakes or chilli oil
Method
Cook the noodles: Blanch Lian Huat Fresh Yellow Noodles in boiling water for 1–2 minutes. Drain and set aside.
Cook protein: Heat 1 tbsp oil in a wok. Stir-fry chicken/beef/tofu until cooked through. Remove and set aside.
Stir-fry veggies: Add the remaining oil to the wok. Sauté garlic and onion until fragrant. Add carrot, capsicum, and mushrooms, stir-frying for 2–3 minutes.
Combine: Return protein to the wok, add noodles and sauce mix. Toss everything together over high heat until glossy and well coated.
Assemble wraps: Spoon the stir-fried noodles into crisp lettuce cups. Top with peanuts, coriander, or chilli if desired.