Asian Lettuce Wraps

I adore lettuce wraps.  When I finally tweaked a recipe to make ones like I had had in the restaurants, I was ecstatic!  I like these lettuce wraps even more than any I've tried, and I always know what's in them.  I am so sick of eating out and dealing with reactions post consumption!  These are so easy to make and perfect for a warm weather day.   They are a bit messy to eat, my leaves always fall apart, but use a napkin and dig in...these are healthy and delicious!  I discovered the original recipe in a Cooking Light Magazine years ago, but have greatly tweaked it to make it my own, super flavorful allergy friendly version. I shared this recipe in the "Go Ahead Honey, It's Gluten Free!" recipe roundup, as well as on "Slightly Indulgent Tuesdays."

 6-8 ounces cooked rice vermicelli or gluten free spaghetti
1 pound lean ground meat
3 cloves garlic, minced
1/2 cup matchstick-cut carrots
1 1/2 cup chopped cucumber
1 chopped red bell pepper

3 tablespoons chopped fresh cilantro, or more to taste

Sauce:
1/4 cup fresh lime juice
2 tablespoons fish sauce (about $4 for large bottle of the high quality Three Crabs brand in an Asian grocery)
2 teaspoons sugar
2 teaspoons tamari or coconut aminos (this is much cheaper in the store, around $5)
Sriacha to taste (an amazing Asian hot sauce...LOVE it!!)
1 head Boston/Butter/Green/Red Leaf lettuce, washed and separated into leaves


Cook pasta according to package directions.   Drain and rinse under cold water. Heat a large skillet over medium-high heat. Add ground meat to pan, and cook about 3 minutes, stirring to crumble. Stir in garlic, and cook for 2 minutes or until browned. Stir in noodles, carrots, and the next 4 ingredients (through cilantro). Combine juice, sugar, fish sauce, and tamari in a small bowl, stirring until sugar dissolves. Add juice mixture to beef mixture; tossing gently to coat. Grab a lettuce leaf and use it to spoon up the filling.  Enjoy!