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!
Someextragreen onions, as garnish & for tying the lettuce wraps
Sometoasted 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.