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Soba Noodle Lettuce Wraps

Soba Noodle Lettuce Wraps Recipe

1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 teaspoon fresh lemon juice
1/4 teaspoon fresh lemon zest
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1 (1/4-pound) package soba noodles, cooked per package directions
3/4 cup frozen shelled edamame (soy beans)*, steamed per package directions
1/4 cup chopped green onion
1 1/2 teaspoons chopped fresh cilantro
1 teaspoon sesame seeds
1 head romaine lettuce, leaves separated and blanched

• In a small bowl, whisk together the soy sauce, vinegar, oil,
lemon juice, lemon zest, salt, and cayenne pepper until combined.
Set aside.
• In a large bowl, combine the prepared noodles, edamame,
green onion, cilantro, and sesame seeds. Toss the noodle mixture
with enough prepared vinaigrette to evenly coat. Set aside
remaining vinaigrette.
• Place a blanched lettuce leaf vertically on a flat surface, and
add ¼ cup noodle mixture ½ inch from the end nearest you.
Tightly but gently roll lettuce around filling to create a cylinder,
tucking the sides in as you roll. Wrap each lettuce roll
individually with plastic wrap, and refrigerate for up to 1 hour.
• Unwrap before serving, and serve cold. Serve remaining vinaigrette
as a dipping sauce.

*Edamame is available in the frozen vegetable section of most major
grocery stores and in specialty stores.

To blanche lettuce leaves, immerse leaves in boiling water until just
wilted. Immerse wilted leaves in ice water to stop the cooking process.

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