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“From the cookbook, Asian Wraps.”

Ingredients Nutrition

  • 2 tablespoons safflower oil or 2 tablespoons corn oil
  • Seasonings (mix together)
  • 1 12 tablespoons minced ginger
  • 1 tablespoon peeled and minced fresh ginger
  • 1 12 tablespoons curry powder, preferably Madras curry
  • Vegetables
  • 2 12 cups very thinly sliced red onions (about 2 onions)
  • 2 cups thin julienne strips red bell peppers (about 2 medium-size peppers)
  • 3 cups cored and thinly sliced Chinese cabbage (napa)
  • Sauce (mix together)
  • 14 cup water
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 12 teaspoon sugar
  • 14 teaspoon fresh ground black pepper
  • Finish
  • 13 lb thin rice stick noodles or 13 lb vermicelli, softened in hot water and drained
  • Serve
  • 2 heads boston lettuce, cores trimmed, leaves separated, pressed to flatten, rinsed, and arranged around the edges of a serv


  1. Heat a wok or large heavy skillet over high heat until very hot. Add the oil and heat until very hot, about 30 seconds. Add the seasonings and stir-fry until fragrant, about 10 seconds.
  2. Add the red onions and stir fry until just tender, about 2 minutes. Add the red peppers and toss lightly for a minute, then add the cabbage and continue cooking until the vegetables are crisp-tender, about 3 minutes. Add the sauce mixture and the softened noodles and carefully toss to blend. Cook until the noodles are tender, about a minute, then transfer the noodles to a serving dish.
  3. To eat, spoon some of the noodle mixture onto a lettuce leaf, roll it up, tucking in the edges, and eat with your fingers.

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