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Lettuce Wraps with Chile Peanut Noodles
- Chile Peanut Noodles
- 3 ounces cellophane noodles
- 1/2 cup unsweetened peanut butter
- 3 tablespoons brown rice syrup
- 1 1/2 tablespoon lime juice
- 1 tablespoon shoyu or tamari
- 2 teaspoons chile sauce
- 2 cloves garlic, finely chopped
- Lettuce Wraps
- 1/2 cup cilantro, chopped
- 1/2 cup unsweetened coconut flakes
- 1/2 cup toasted peanuts, roughly chopped
- 1/2 medium red onion, finely chopped
- 4 limes, quartered
- 1 head butter lettuce, such as Boston
- Hoisin sauce, to serve
For the chile peanut noodles, soften noodles in medium pot of hot water until 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, lime juice, shoyu or tamari, chile sauce, garlic and 1/3 cup warm water until combined thoroughly.
Toss noodles with 1/2 cup of the chile dressing.
Reserve remaining dressing, and set noodles and dressing aside.
For the lettuce wraps,arrange cilantro, coconut, peanuts, onions, limes, lettuce, hoisin sauce, chile noodles and reserved chile dressing in separate bowls.
Let guests create their own lettuce wraps by topping lettuce leaves with any or all of the items as they like.
See our Terms of Service.
- Chile Peanut Noodles
- 3 ounces cellophane noodles
- 1/2 cup unsweetened peanut butter
- 3 tablespoons brown rice syrup
- 1 1/2 tablespoon lime juice
- 1 tablespoon shoyu or tamari
- 2 teaspoons chile sauce
- 2 cloves garlic, finely chopped
- Lettuce Wraps
- 1/2 cup cilantro, chopped
- 1/2 cup unsweetened coconut flakes
- 1/2 cup toasted peanuts, roughly chopped
- 1/2 medium red onion, finely chopped
- 4 limes, quartered
- 1 head butter lettuce, such as Boston
- Hoisin sauce, to serve
