Butter Lettuce Wraps w/ Asian Vegetables – Pummelo-Kishu Mandarin Vinaigrette

Ingredients

  • Wraps
    • 1 head butter lettuce, separated into cups
    • 1 cup Melissa\'s cooked Chinese Noodles
    • 1/2 cup shredded napa cabbage
    • 1/2 cup chopped bok choy
    • 1/2 cup julienned red bell pepper
    • 1/2 cup julienned sno peas
    • 1/2 cup sliced Chinese long beans
    • 1/2 cup bean sprouts
    • 1/2 cup shredded carrots
  • Pummelo-Kishu Mandarin Vinaigrette
    • 1/2 Pummelo, juiced
    • 4 kishu Mandarins, juiced
    • 1/4 cup soy sauce
    • 1/4 cup seasoned rice vinegar
    • 1 teaspoon chopped garlic
    • 1 teaspoon chopped ginger
    • 1 tablespoon brown sugar
    • 1 tablespoon Sesame Oil
    • 3/4 cup soybean oil
    • salt and pepper, to taste
  • Make the Mandarin Vinaigrette (optional)
    1. In a blender add the pummelo juice, kishu juice, soy sauce, rice vinegar, chopped garlic and brown sugar.
    2. With blender on, drizzle the sesame oil and soybean oil in a steady stream.
    3. Season with salt and pepper to taste.
  • Assemble the wraps
    1. In a mixing bowl add all of the vegetables and toss together.
    2. Add the cooked noodles, drizzle with the vinaigrette and toss until well coated.
    3. Cover and refrigerate for ½ hour.
    4. Remove from fridge and place lettuce cups on a plate. Fill lettuce cups with noodle salad. Garnish with black sesame seeds and serve.
    5. Drizzle with additional dressing if desired.

Crafted By

Chef Marco Zapien

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