Panang Cashew Lettuce Wraps
 
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An easy vegetarian and gluten-free Asian-inspired dinner that's perfect for any weeknight.
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Ingredients
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, peeled and sliced
  • 4 stalks asparagus, diced
  • ½ cup sliced portobello mushrooms
  • 1 red bell pepper, diced
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 2 medium carrots, peeled and grated
  • 8 oz. large rice noodles (pad thai noodles)
  • ¼ cup Panang curry
  • 1½ tablespoons hoisin sauce
  • Crushed red pepper, to taste
  • Salt, to taste
  • ⅓ cup raw cashews
  • ¼ cup fresh chopped cilantro
  • 1 head Boston or butter lettuce, for wrapping
Instructions
  1. Place the rice noodles in a large, flat dish and cover with boiling water. Let sit for 6-8 minutes until mostly tender (think "al dente") and then strain. Set aside.
  2. In a small dry skillet, toast the cashews over medium-low heat until fragrant, about 5 minutes.
  3. Preheat a wok over medium high heat. When hot, add the curry and hoisin and stir to combine. Add the vegetables and saute until tender-crisp. Add the rice noodles and toss until coated in sauce and incorporated with the vegetables. Remove from heat and stir in toasted cashews and cilantro. Transfer to a serving bowl and serve with lettuce.
Nutrition Information
Serving Size: 4 Calories: 359 Fat: 7g Saturated fat: 1g Unsaturated fat: 5g Carbohydrates: 68g Sugar: 8g Sodium: 274mg Fiber: 7g Protein: 7g
Recipe by PurposeFull Life at http://www.lifepurposefull.com/panang-cashew-lettuce-wraps/