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Hakka Noodles in Lettuce Cups Recipe

Hakka Noodles in Lettuce Cups

03.25.13 by Jackie

We just purchased the tickets for our next trip to Paris. My best friend Alexia is getting married and I wouldn't miss it for the world. For this reason, my husband Lulu and I have committed ourselves to looking good and being healthy for the occasion. I've controlled the portion size of our meals and we work out as often as we possibly can. This morning, Lulu woke up early to play football with friends and while he was busy during his game, I whipped up a light meal for him.

I tossed hakka noodles (vegetarian wheat noodles made without eggs) with mock ground meat, julienned carrots, bell peppers and yellow onions. I served them at room temperature in lettuce cups and added sweet potato shoestrings as a crunchy garnish. Whenever I make a dish, I try to balance the textures and colors, which I find key to the success of any meal. The sweet potato shoestrings, in particular, are extremely versatile and can be used as the crunchy element in many savory dishes. They didn't quite make my first cookbook, Haute Potato, but I still highly recommend trying them. You'll end up eating them by the handful!

As I mentioned last week, I will be posting a vegetarian dish on "Meatless Mondays" and a scrumptious dessert for the weekend. I figure one will cancel out the other. Last weekend I shared a Meyer lemon mousse in wonton cups, and this week, well you'll just have to come back on Friday and see!


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