good food + awesome travel & occasional odd bits

Edamame and Glass Noodle Lettuce Wraps

Today was one of those spur of the moment, clean out the pantry and fridge days. I knew I wanted something healthy and most of all refreshing, but not quite a salad. I also wanted something slightly salty. After a bit of digging around, I came up with these ingredients and an idea for meatless lettuce wraps and then a one bowl meal. It was pretty quick and easy to pull together and best of all, it was satisfying.

Edamame and Glass Noodle Lettuce Wraps:

1 bundle glass noodles

Hot water

1 cup edamame, cooked

5 togarashi chili peppers (or any dried red Asian chili pepper)

Sesame oil

Crimini mushrooms, sliced

Garlic, minced

2 tbsp sake

Cilantro, leaves only

Scallions, thin sliced

Salt to taste

2 tbsp soy sauce

Shichimi (chili powder mix comprised of a variety of togarashi), or cayenne can also be substituted

Lettuce (iceberg or romaine)

Lime wedges


This is a rather loose recipe that can be adapted in a variety of ways. Ingredients can also be substituted easily. As for the mushrooms and all vegetables, use as much or as little as you like, depending on your taste buds and how many people you need to feed.

Start by placing the glass noodle bundle in a large bowl. Pour very hot water over noodle bundle until it is completely submerged. Let sit for 20 minutes or until completely soft. Drain and set aside.

Place 2 tbsp sesame oil in a sauté pan. On medium heat, once the oil is hot but not smoking, add the dried togarashi. Fry until the chiles blacken, then add the garlic, mushrooms, and edamame. Stir fry until the mushrooms have softened and taken on some golden brown color. Pour in the sake and scrape up and crusty bits that might have formed on the bottom of the pan.  Sprinkle with a bit of salt and add the soy sauce.  Add the noodles and cook just until warmed through.

Transfer noodle mixture to a bowl and add the cilantro, scallions, and sprinkle with shichimi or cayenne pepper. Mix to combine.

Fill lettuce cups as desired and serve with dipping sauce of your choice. I like it with a bit of Coleman’s mustard dissolved into soy sauce. Garnish with lime wedges.

*This dish is also excellent served over brown rice (minus the lettuce).

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