Tuesday, November 16, 2010
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
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
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!