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Lettuce Wraps
Course:
Appetizer, Lunch, Salad, Vegetarian
Cuisine:
American, Vegetarian
Yield:
12
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