Lettuce Wraps | Vegan Noodle Wrap

Why wrap with a lettuce instead of a flatbread? Because lettuce is gluten-free, low calorie and dairy-free, a healthier twist to a hearty dish.

The blank canvas of lettuce, makes it versatile and let’s you get creative with the stuffing – rice, noodles, pasta, chickpeas, tofu, soya chunks, assorted veggies… the list goes on! It also pairs easily with almost any sauce or dip. It’s super easy, makes a balanced meal and a definite must try!

INGREDIENTS : –

• 4 large leaves of iceberg lettuce, washed and dried
• 200g block of tofu, pressed and drained
• 1 cup rice noodles (vermicelli)
• 1 carrot, finely diced
• 1 stick celery, finely chopped
• 1 red capsicum, finely sliced
• 3 onions, thinly sliced
• 3 cloves garlic, crushed
• ½ tsp ginger, grated
• 1 tbsp sriracha sauce
• 1 tsp dark soy sauce
• 1 tbsp lime juice
• Salt to taste
• Ground black pepper to taste
• 2 tsp sesame oil
• 1 tbsp vegetable oil

INSTRUCTIONS : –

1. Bring a pot of water to a boil. Remove the pot from the heat and add the noodles. Soak the noodles for up to 10 minutes or until tender. Drain and pat dry.
2. Heat oil in a pan over medium heat. Add the tofu slices. Cook the slices until crisp and golden, turning occasionally. Set aside.
3. Heat oil in a wok over medium heat. Add the carrot, capsicum, onion, celery and garlic. Stir fry for 3-4 minutes until tender before mixing in the salt and pepper.
4. Add the noodles and drizzle the soy sauce, sesame oil and lime juice.
5. Toss the noodles until all the ingredients are well-combined. Add the cooked tofu and give it another toss.
6. Lastly, stir in the sriracha sauce.
7. Spoon the noodle mixture into the lettuce. You can either place the mixture in the centre of the leaf and serve like a taco or roll it up and secure it with a toothpick.