0.3 cup green onions thinly sliced (including tops)
1 pound ground beef lean
1 cup mushrooms finely chopped
1 ounce rice noodles dried thin (rice sticks or mai fun)
4 servings salad oil
2 tablespoons soya sauce
Equipment
bowl
frying pan
paper towels
wok
slotted spoon
Directions
Pour about 1 inch oil into a 14-inch wok or a 5- to 6-quart pan over high heat. When oil reaches 375, add noodles in 2 equal batches, turning over once until they puff, almost immediately. Lift from pan with a slotted spoon and drain on paper towels.
In a 10- to 12-inch frying pan over high heat, stir and crumble beef until small pieces.
Add mushrooms, water chestnuts, green onions, 2 tablespoons soy sauce, and chili flakes. Stir often until juices evaporate and mixture is lightly browned, 5 to 7 minutes.
Meanwhile, in a small bowl, blend cornstarch and sherry until smooth.
Add to pan and stir until mixture boils.
Remove from heat and add more soy sauce to taste.
Pour into a bowl. Put noodles and lettuce in separate bowls.
For each portion, spoon noodles and meat mixture onto a lettuce leaf and roll up to eat.
