Asian Lettuce Wraps
This is an exciting small-plate addition to a party. It allows each guest to pick and choose their own ingredients for their Asian-style wrap. And it allows you to say, "Everything's 100% Pritikin healthy -- very low in calories, sodium, sugar, and fat, and very high in fiber and beneficial nutrients."
Prep Time45 minutes mins
Active Time15 minutes mins
Total Time1 hour hr
Course: Appetizer, Dinner, Entertaining, Lunch, Main Course, Main Dish, Side Dish, Vegetarian
Cuisine: Asian, Gourmet, Slow Yet Simple, Vegetarian
Yield: 12 servings
- 8 ounces soba noodles uncooked
- 1 quart water
- 1 teaspoon sesame oil roasted
- 1/4 cup scallions sliced
- 1 tablespoon vinegar rice
- 2 pints cucumbers hothouse, cut into long thin strips
- 1/2 cup lemon juice freshly squeezed
- 1 tablespoon paprika
- 2 carrots cut into long thin strips
- 3 tablespoons cilantro leaves picked from stems and chopped
- 1 teaspoon ginger root freshly grated
- 1/2 cup plain yogurt, fat free
- 3 sprigs dill freshly chopped
- 1 pint bean sprouts (fresh)
- 1 pint alfalfa sprouts (fresh)
- 4 cups red bell peppers cut into long thin strips
- 1 cup rice (basmati brown) cooked
- 2 pounds butterhead lettuce separated into 12 leaves or more
Cook soba noodles in 1 quart of water until soft. Drain. Cool in ice water for about 2 minutes. When cool, remove noodles and toss with sesame oil, scallions, and vinegar. Let sit for 1 hour.
Meanwhile, mix cucumbers, lemon juice, and paprika. Let marinate for 1 hour.
Steam carrots (about 2 minutes) and let cool.
In a blender, mix cilantro, ginger, yogurt, and dill.
On a large serving plate, serve small piles of the following: 1) noodles, 2) cucumbers, 3) carrots, 4) bean sprouts, 5) alfalfa sprouts, 5) red bell peppers, 6) rice, and 7) whole lettuce leaves.
Accompany with yogurt sauce.
Spoon into each lettuce leaf desired ingredients, including sauce, and wrap.