The Kid loves pasta. It doesn’t matter what kind of pasta and she’s happy with eating the noodles hot, cold or anywhere in between. I love Asian food, and I’m happy with eating any flavor or nationality Asian food. So when our worlds combine, you get udon noodle lettuce wraps.
These turned out to be a fun side dish with dinner, and satisfied both the pasta craving and the Asian food craving. You can serve the wraps right away with warm noodles or they can also be served cold as more of a salad lettuce wrap. If you prefer, just serve the noodles as is without wrapping them in lettuce.
The recipe made a huge batch of noodles, and the leftovers can be used in salads, wraps, and bowls later in the week.
Pad Thai Udon Lettuce Wraps
- 8 oz (224g) uncooked udon noodles
- 1/2 tsp minced garlic
- 1/2 tsp dried ginger OR 1/2 Tbsp fresh minced ginger
- 2 Tbsp soy sauce
- 2 Tbsp unseasoned rice vinegar
- 2 Tbsp (12g) PB2 OR powdered peanut butter
- 1 Tbsp (14g) sesame oil
- 1 Tbsp lime juice
- 1 tsp sriracha sauce, or to taste
- 2 green onions, white and green parts chopped
- Sesame seeds, for garnish
- Romaine lettuce leaves, for wrapping
Cook the noodles according to package directions. While the noodles are cooking, mix the garlic through sriracha sauce ingredients in a large bowl. When the noodles are done, reserve 1/2 cup of the cooking water. Drain the noodles but don’t rinse.
Toss the noodles in the sauce to coat them. Add a little of the cooking water if needed. Sprinkle the noodles with the green onions and sesame seeds. Serve with the romaine lettuce leaves for wrapping.
Makes 4 servings at approximately 241 calories each – 9g protein, 40g carbs, and 5g fat.