Lettuce Wraps

Name: Lettuce Wraps
Ingredients: 8 ounces sobe noodles; 1 quart water; 1 teaspoon sesame oil (roasted); 1/4 cup scallion (sliced); 1 tablespoon rice vinegar; 2 pounds butterhead lettuce (separated); 2 each carrots (julienne); 1 pint bean sprouts; 1 pint alfalfa sprouts (raw); 4 cup red peppers (julienne); 2 pint hothouse cucumber (julienne); 1/2 cup lemon juice (fresh); 1 tablespoon paprika; 3 tablespoon cilantro-raw; 1 teaspoon ginger; 4 ounces yogurt (plain, fat-free); 3 each dill (fresh) (chopped); 1 cup rice (basmati brown)

Written by Pritikin Chefs

0.9 min read

Lettuce Wraps

Course: Appetizer, Lunch, Salad, Vegetarian

Cuisine: American, Vegetarian

Yield: people

Materials

8 ounces sobe noodles
1 quart water
1 teaspoon sesame oil (roasted)
1/4 cup scallion sliced
1 tablespoon rice vinegar
2 pounds butterhead lettuce separated
2 each carrots julienne
1 pint bean sprouts
1 pint alfalfa sprouts (raw)
4 cup red peppers julienne
2 pint hothouse cucumber julienne
1/2 cup lemon juice (fresh)
1 tablespoon paprika
3 tablespoon cilantro-raw
1 teaspoon ginger
4 ounces yogurt (plain, fat-free)
3 each dill (fresh) chopped
1 cup rice (basmati brown)

Instructions

Cook soba noodles until soft, drain & cool in an ice bath.
Toss noodles with sesame oil, scallion, vinegar and let sit for 1 hour.
Steam carrots & cool.
Mix cucumber, lemon & paprika.
Let marinate for 1 hour
Mix ginger, cilantro, yogurt & dill in a blender.
On a plate serve small piles of sprouts, noodles, cucumbers, peppers, carrots and whole lettuce leaves.
Serve sauce on side to mix as well.
Serve immediately

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