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Green Onion Peanut Noodle Lettuce Wraps [Vegan]
These green onion peanut noodle vegan lettuce wraps are the perfect refreshing hand-held bite for a sultry summer day. Vermicelli rice noodles, cooked until tender, soak up a spicy sriracha peanut sauce, which is then folded with fresh scallions. And when laid across the rib of a crispy leaf of... Read More
Ingredients You Need for Green Onion Peanut Noodle Lettuce Wraps [Vegan]
How to Prepare Green Onion Peanut Noodle Lettuce Wraps [Vegan]
- Cook the half package of vermicelli rice noodles until tender, about 2 – 3 minutes in lightly boiling water. Drain the noodles and rinse with cold water to prevent them from sticking together or cooking any more.
- Mix together the peanut noodle sauce ingredients (creamy peanut butter, low-sodium tamari, seasoned rice wine vinegar, sriracha, maple syrup, grated ginger root, red pepper flakes, garlic powder), and then fold in a quarter cup chopped green onions, too.
- Combine about 70% of the rice noodles with the peanut sauce, enough to coat all the noodles well. Add more noodles to soak up an excess of sauce, if there is any.
- Lastly, lay a handful of peanut noodles in the very center of a well-washed romaine lettuce leaf. Garnish with more chopped scallions and toasted sesame seeds. Finish the vegan lettuce wraps by using a whole strand of scallion as a tie to keep all the noodles in place.
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