Peanut Noodle Lettuce Cups

Peanut Noodle Lettuce Cups

I’m not usually a big savory snacker, but these lettuce cups are an exception. They’re delicious, quick to make, and perfect for the 3 p.m. slump or a post-workout bite. The peanut sauce is bursting with flavour, the tofu provides a solid protein boost, and the lettuce cup adds the perfect touch of freshness. They also make a fantastic appetiser for dinner parties or a great side to salads and Buddha bowls.

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Serves: 4

Ingredients:

Peanut Sauce:

• 1 cup peanut butter
• 1/2 cup water
• 1/4 cup tamari
• juice of a lime
• 2 & 1/2 tbsp rice malt syrup
• 1 heaped tbsp gochujang
• 1 clove garlic
• 1inch knob ginger

Tofu:

• 450g extra-firm tofu, pressed, drained and diced
• 1/2 tbsp sesame oil
• pinch of salt and pepper

Other:

• 270g dry udon noodles
• 2 heads cos lettuce
• sesame seeds and coriander, to serve

Preparations:

1. To a food processor, add all the peanut sauce ingredients and process until smooth. Add a dash more water if needed. Transfer to a jar and set aside.


2. Boil a saucepan of water. Add the noodles and cook according to package instructions. Drain and set aside.


3. Heat sesame oil in a fry pan over medium heat. Add the tofu and cook for 4 to 5 minutes, flipping regularly to toast each side. Season well and remove from heat.


4. To serve, fill the lettuce leaves with the udon noodles followed by the sesame tofu. Drizzle over the peanut sauce and garnish with sesame seeds and coriander..

Watch the video: https://www.youtube.com/embed/5v5_AvwZ04k

Source URL: https://chloeevegan.com/recipe/peanut-noodle-lettuce-cups/

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