So, I have tweaked this recipe from a chicken filled one that I used to have.I remember a chicken I had when I was a kid. Her name was Belina (stolen from Wizard of Oz #2, basically a made for TV movie that none of my friends wanted to watch with me as a child). Belina was eaten by a fox, or maybe a muskrat or something because she was sort of scrawny. Poor chicken, had she lived past 2 months old I am sure she could have been seen in the equally bad 'Wizard of Oz #3", starring me, directed by me, and produced by nobody. I think Belina would have been proud of this chicken-less recipe. If only I could have made this for her killer prior to him eating her.
Ingredients (serves 6):
3/4 cup hoisin sauce (make sure it is a vegan version, some aren't)
1 1/2 tsp rice vinegar
1 tbsp agave nectar
2 tbsp water
1 tbsp lime juice
2 tsp sesame oil
1 garlic glove, minced
1 tsp grated ginger
(You can double the sauce if you like a really saucy wrap, I do)
1 prepared tofu, cut into tiny pieces OR any chicken alternative
1/3 cup grated carrot
2 green onions, diced
1 cup dry, steam fried noodles
1/2 cup chopped, unsalted peanuts
1 head iceburg lettuce, leaves removed (large enough to make wraps)
1) In a small saucepan combine first 8 ingredients, over medium heat, until just boiling. Remove from heat.
2) If using tofu, cut into tiny pieces and saute over medium heat until pieces are brown on all sides (about 8 minutes). Season with salt and pepper while still warm.
3) Toss tofu with carrot, onion, and half of the sauce until coated.
4) You have two choices: If you want a crunchier wrap, mix the noodles with the remaining sauce, and veggie mix immediately. Let stand for 15 minutes so that the noodles can absorb some of the liquid. OR (and this is what I like to do), place the noodles in boiling water for a few minutes until they loose some of there crunch. Then mix them in the sauce and veggie mix.
4) Toss in the peanuts. Serve a small portion of mixture in a lettuce leaf, and wrap like you would a tortilla, or any way you please. Enjoy!
Ingredients (serves 6):
3/4 cup hoisin sauce (make sure it is a vegan version, some aren't)
1 1/2 tsp rice vinegar
1 tbsp agave nectar
2 tbsp water
1 tbsp lime juice
2 tsp sesame oil
1 garlic glove, minced
1 tsp grated ginger
(You can double the sauce if you like a really saucy wrap, I do)
1 prepared tofu, cut into tiny pieces OR any chicken alternative
1/3 cup grated carrot
2 green onions, diced
1 cup dry, steam fried noodles
1/2 cup chopped, unsalted peanuts
1 head iceburg lettuce, leaves removed (large enough to make wraps)
1) In a small saucepan combine first 8 ingredients, over medium heat, until just boiling. Remove from heat.
2) If using tofu, cut into tiny pieces and saute over medium heat until pieces are brown on all sides (about 8 minutes). Season with salt and pepper while still warm.
3) Toss tofu with carrot, onion, and half of the sauce until coated.
4) You have two choices: If you want a crunchier wrap, mix the noodles with the remaining sauce, and veggie mix immediately. Let stand for 15 minutes so that the noodles can absorb some of the liquid. OR (and this is what I like to do), place the noodles in boiling water for a few minutes until they loose some of there crunch. Then mix them in the sauce and veggie mix.
4) Toss in the peanuts. Serve a small portion of mixture in a lettuce leaf, and wrap like you would a tortilla, or any way you please. Enjoy!
These were very good! I used seitan for the first time instead of the tofu, and it turned out great.
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