Tuesday, November 16, 2010

Lettuce Wraps

These lettuce wraps are so delicious, simple and easy to adapt to your preferences.  The possibilities of what you could add are endless.  Next time, I will try sauteed tofu and mushrooms.  You could slice up some raw bell pepper or bean sprouts.  For meat eaters you could add some shredded chicken or shrimp.   Leftovers make a great salad the next day, so don't worry if you made too much!

serves 6-8, or 4 with leftovers

Chili Peanut Noodles:
5-6 oz of dried bean thread noodles ( found in the asian aisle)
1/2 cup unsalted creamy peanut butter ( i used 1/2 pb, 1/2 almond butter)
5 Tbsp agave, honey or brown rice syrup
3 Tbsp fresh squeezed lime juice
2-3 Tbsp soy sauce
4 tsp sweet chili sauce
4 + large garlic cloves
dash of red chili pepper flakes (optional)
1/2 cup warm water

Lettuce Wraps:
1/2 to 3/4 cup chopped cilantro
1/2 cup dehydrated coconut flakes (optional)
1/2 cup toasted peanuts, chopped
1/2 red onion, finely chopped
1 cup shredded carrots
hoisin sauce
1-2 heads of butter leaf lettuce, washed and gently dried
3 limes, quartered

For the noodles, fill a medium pot with water and get it hot.  Add the noodles and soak until tender, about 15 minutes.  Then, bring the water to a boil and boil for 1 minute.  Drain and set aside.

Using a food processor or a really good blender, combine nut butter, agave/honey, lime juice, soy sauce, chili sauce, garlic and 1/2 cup warm water and chili flakes.  Pulse until fully incorporated.  Make sure to taste the sauce and see if it needs anything else.  The portions above are just a suggestion.  I ended up adding some extra lime juice and soy sauce, but its all up to you!  Pour 1/2 the mixture over the noodles and set aside.

For the lettuce wraps, put all the ingredients in the own small prep bowls.  To assemble take a lettuce leaf and spread a dollop of hoisin sauce on, then add the noodles.  Then top with onion, carrots, cilantro, peanuts, coconut and chili peanut sauce.

*Remember, be creative!  This recipe is merely are starting point.  I would love to hear from you the ways you have adapted this (or any of my recipes for that matter) recipe to your taste buds!

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