0.0 – 0 reviews • Lettuce Recipes
| Level: |
Intermediate |
| Total: |
45 min |
| Active: |
45 min |
| Yield: |
6 servings |
| Level: |
Intermediate |
| Total: |
45 min |
| Active: |
45 min |
| Yield: |
6 servings |
Ingredients
- 1 tablespoon sugar
- 3 tablespoons fish sauce
- 1 teaspoon minced garlic
- 1 teaspoon red pepper flakes
- Juice of 1 lime
- 2 pounds button mushrooms, sliced
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 tablespoons coconut amino acids
- Kosher salt and freshly ground black pepper
- 6 ounces rice noodles
- 6 leaves Bibb lettuce
- 2 carrots, julienned
- 1 cucumber, diced
- Chopped fresh mint, for garnish
- Chopped fresh cilantro, for garnish
Instructions
- For the sauce: In a bowl, dissolve the sugar in 1/2 cup warm water. Stir in the fish sauce, garlic, pepper flakes and lime juice.
- For the wraps: Mix the mushrooms in a bowl with the garlic, ginger, coconut amino acids and 1 teaspoon each salt and pepper. Heat a large saute pan over high heat. Add the mushroom mixture, in batches if necessary, and saute until browned, 6 to 8 minutes.
- Cook the rice noodles until soft according to the package directions.
- To assemble: Mound some noodles on each lettuce leaf, then add some mushrooms, carrots, cucumbers, mint and cilantro. Serve with the sauce.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
182 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
38 g |
| Dietary Fiber |
4 g |
| Sugar |
9 g |
| Protein |
8 g |
| Cholesterol |
0 mg |
| Sodium |
874 mg |
| Serving Size |
1 of 6 servings |
| Calories |
182 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
38 g |
| Dietary Fiber |
4 g |
| Sugar |
9 g |
| Protein |
8 g |
| Cholesterol |
0 mg |
| Sodium |
874 mg |
