Remove the core of lettuce, unwrap the leaves and place on a serving plate. Deep-fry the harusame bean noodles in medium to high-temperature oil until crispy.
Mix the ground pork and [A] gently. Add the katakuriko and stir gently.
Heat sesame oil in a non-stick pan and add the pork from Step 2. Break up big lumps with a wooden spatula and fry.
After frying for about 2 to 3 minutes, add the [B] ingredients and fry until the cooking liquid has evaporated. Turn off the heat.
Transfer the harusame bean noodles from Step 1 on to another serving plate and the fried pork mince on top. Wrap the pork and bean noodles in lettuce leaves individually and enjoy.
Story Behind this Recipe
I had a similar lettuce dish in a Chinese restaurant and recreated at home.
-Deep-fry the harusame bean noodles in batches. They will expand and fatten up quite a bit. When they expand and stop bubbling, they are done. If you deep-fry a big portion in one go, they won't be crispy. -Use a non-stick pan when you fry the pork.