Lettuce Wraps with Chili Peanut Noodles
Serves N/A
Directions
Ingredient note: While bean thread packages often come in 3.75 oz sizes, you won't use a whole package for this recipe. Soften noodles in medium pot of hot water under tender, about 15 minutes. Bring noodles to a boil and cook 1 minute then drain and set aside. Using a food processor, mix together the peanut butter, brown rice syrup, garlic, shoyu or tamari, lime juice, chili sauce and the 1/3 cup warm water until combined thoroughly. Dress the noodles with 1/2 cup of the sauce. Arrange all of the lettuce wrap fillings from coconut to noodles in individual serving dishes or on a large platter. Let guests create their own lettuce wraps by rolling up lettuce to eat like a taco or burrito. Serve with extra hoisin and peanut sauces for dressing. Chili Peanut Noodles:: 3 ounces bean thread noodles 1/2 cup peanut butter, unsweetened 3 tablespoons brown rice syrup 2 garlic cloves, minced or pressed 1 tablespoons shoyu or tamari 1 1/2 tablespoons lime juice 2 teaspoon chili sauce 1/3 cup warm water Lettuce Wraps 1/2 cup dehydrated coconut flakes 1/2 cup cilantro, rinsed, dried and chopped 1/2 medium red onion, minced 1/2 cup toasted peanuts, roughly chopped 4 limes, quartered Chili noodles 1 head butter lettuce, such as Boston, rinsed, dried and leaves separated Hoisin sauce, on the side Chili peanut sauce, on the side (leftover from above)
Ingredients
No ingredients are listed for this recipe.