These green onion peanut noodle vegan lettuce wraps are the perfect refreshing hand-held bite for a sultry summer day. Vermicelli rice noodles, cooked until tender, soak up a spicy sriracha peanut sauce, which is then folded with fresh scallions. And when laid across the rib of a crispy leaf of romaine and finished with more green onions – both as ringlettes and a tie – as well as toasted sesame seeds, it becomes a very delicious and simple snack you gotta’ try!
Vegan Lettuce Wraps: Ingredient List
- Vermicelli rice noodles
- Romaine lettuce leaves
- Creamy peanut butter
- Low-sodium Tamari or soy sauce
- Seasoned rice wine vinegar
- Sriracha
- Maple syrup
- Grated ginger root
- Red pepper flakes
- Garlic powder
- Green onions
- Toasted sesame seeds
Vegan Lettuce Wraps: How To
- Cook the half package of vermicelli rice noodles until tender, about 2 – 3 minutes in lightly boiling water. Drain the noodles and rinse with cold water to prevent them from sticking together or cooking any more.
- Mix together the peanut noodle sauce ingredients, and then fold in a quarter cup chopped green onions.
- Combine about 70% of the rice noodles with the peanut sauce, enough to coat all the noodles well. Add more noodles to soak up an excess of sauce, if there is any.
- Lastly, lay a handful of peanut noodles in the very center of a well-washed romaine lettuce leaf. Garnish with more chopped scallions and toasted sesame seeds. Finish the vegan lettuce wraps by using a whole strand of scallion as a tie to keep all the noodles in place.
Vegan Lettuce Wraps Recipe Video
Tips & Tricks
- Sort through the green onions beforehand, and decide which you will use as ties, and which you will use as chopped ringlettes. Select the longest and most pliant to be the ties, and the stockier ones to be the filling.
- Once cooked, let the rice noodles drain thoroughly after rinsing them in cold water. This ensures that your vegan lettuce wraps won’t be too gooey or watery.
- If the peanut sauce is too thick, add more tamari or seasoned rice wine vinegar. If it’s too thin, add more creamy peanut butter.
More Summer Snack Ideas
– SPICY SWISS CHARD TEMPEH WRAPS WITH PEANUT SAUCE
– PAD THAI LETTUCE WRAPS WITH CRISPY TOFU
– TEMPEH “CHICKEN” QUESADILLA WITH JALAPEÑO PESTO
I hope that you enjoyed these green onion and peanut noodle vegan lettuce wraps. If you did, consider leaving me a recipe rating and comment before you go.
Green Onion Peanut Noodle Wrap
These green onion peanut noodle vegan lettuce wraps are the perfect refreshing hand-held bite for a sultry summer day. Vermicelli rice noodles, cooked until tender, soak up a spicy sriracha peanut sauce, which is then folded with fresh scallions. And when laid across the rib of a crispy leaf of romaine and finished with more green onions – both as ringlettes and a tie – as well as toasted sesame seeds, it becomes a very delicious and simple snack you gotta' try!
Ingredients
- ½ (of an 8.8-oz) package vermicelli rice noodles, cooked for 2 – 3 minutes, until tender
- About 6 large romaine lettuce leaves, washed well
- ¼ cup creamy peanut butter
- ¼ cup low-sodium tamari, or low-sodium soy sauce
- 2 tablespoons seasoned rice wine vinegar
- 1 tablespoon sriracha
- ½ tablespoon maple syrup not listed in the video
- 1 teaspoon grated ginger root
- ¼ teaspoon red pepper flakes
- ¼ teaspoon garlic powder
- ¼ cup green onions, roughly chopped
- Some extra green onions, as garnish & for tying the lettuce wraps
- Some toasted sesame seeds, as garnish
Instructions
- Cook the half package of vermicelli rice noodles until tender, about 2 – 3 minutes in lightly boiling water. Drain the noodles and rinse with cold water to prevent them from sticking together or cooking any more.
- Mix together the peanut noodle sauce ingredients (creamy peanut butter, low-sodium tamari, seasoned rice wine vinegar, sriracha, maple syrup, grated ginger root, red pepper flakes, garlic powder), and then fold in a quarter cup chopped green onions, too.
- Combine about 70% of the rice noodles with the peanut sauce, enough to coat all the noodles well. Add more noodles to soak up an excess of sauce, if there is any.
- Lastly, lay a handful of peanut noodles in the very center of a well-washed romaine lettuce leaf. Garnish with more chopped scallions and toasted sesame seeds. Finish the vegan lettuce wraps by using a whole strand of scallion as a tie to keep all the noodles in place.
Video
Nutrition
Serving 1 lettuce wrap Calories 291 kcal Carbohydrates 42.1 g Protein 7.7 g Fat 11.4 g Saturated Fat 2 g Sodium 504 mg Potassium 62 mg Fiber 3.7 g Sugar 3.6 g Calcium 21 mg Iron 2 mg
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May you have good food in good company,
That Vegan Nephew
These were good. I think I would add julienned carrot and red pepper to add a crunchiness. The flavor was very nice.
Yes, excellent idea to add fresh veg for texture – thanks for the feedback :^)