This vibrant dish gets its kick from the spicy addition of chopped jalapeños to the Asian dressing that is tossed with the soba noodles. My lovely friend Sneha Khivansara Barmecha shared with us how we could make this as a full meal. Sneha created this colorful and refreshing lettuce wrap for Gossip About Food.
3 ounces of soba noodles
1 head butter head lettuce (Boston lettuce)
3/4 cup red cabbage, shredded
1 cup mixed avocado, mango, and cucumber, chopped
3/4 cup carrot, shredded
2-3 red radish, thinly sliced
1 tbsp toasted black sesame seeds
3 ounces soba noodles
2 tbsp mint, chopped
2 tbsp cilantro chopped
For the dressing
1 tbsp rice vinegar
1 tbsp soy sauce (tamari)
1/4 tsp salt
1 tbsp sesame oil
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp honey
1 tbsp minced jalapeño
Cook the soba noodles in a large pot of boiling water, stirring occasionally, until tender (3-4 minutes). Drain and rinse the noodles well under cold water and transfer noodles to a medium bowl. Add the mixed vegetables (shredded cabbage, carrots, chopped avocado, mango and cucumber) to the noodles.
In a small bowl, combine the honey, rice vinegar, soy sauce, olive oil, sesame oil, lemon juice, jalapeño, salt and pepper. Mix well. Pour the dressing over the noodles and toss gently to combine. Taste and adjust the seasoning if needed.
To assemble the lettuce wrap, spread a spoon of hummus over the center of the lettuce (optional). Top with small handle of soba noodles mixture. Garnish with thinly sliced radish and sprinkle toasted black sesame seeds.
Cooked shelled edamame, chopped scallions, fresh corn, grilled tofu or any spicy Asian chili sauce can be added to the lettuce wraps.
Iceberg lettuce can be used if Boston lettuce is not available.
Always drain and rinse the soba noodles in cold water once cooked to avoid stickiness.