Pork in Lettuce Cups

I finally tried making stuffed lettuce cups - the kind you have as an appetizer at PF Changs.
Here's my recipe:

1 small package cellophane noodles
1 lb. ground pork
1 celery rib, diced
1 can water chestnuts, chopped
1 14 oz can baby corn, chopped
2 scallions, chopped
1 tsp crushed garlic
1 T minced ginger
1 T soy sauce
1 tsp sugar
2 T ground bean sauce
2 T fish sauce (nam pla)
juice of 1 lime
1 T sesame oil
1/2 tsp sriracha

Soak cellophane noodles in boiling water. Saute pork in wok, add celery, water chestnuts, corn, scallions. Cook about 2 minutes, add garlic and ginger and saute another minute. Scoop noodles from water - add to wok, don't worry about adding some water as well. Finally, add soy, sugar, bean sauce, fish sauce, lime juice, sesame oil and sriracha and cook till heated. Serve warm or at room temperature in lettuce cups. I used iceberg lettuce which proved to have leaves which were too big. The crunchiness was nice but I think butter lettuce leaves might be more manageable.

Yum-mee!!