Vietnamese Tofu-Noodle Lettuce Wraps (Printer-Friendly Version) | Eating Well
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Vietnamese Tofu-Noodle Lettuce Wraps

http://www.eatingwell.com/recipes/vietnamese_tofu_noodle_lettuce_wraps.html

From EatingWell:  March/April 2009

Here we toss rice noodles with crunchy vegetables, fresh herbs, tofu and a light, sweet, tart and salty Vietnamese dressing flavored with fish sauce and wrap the mixture in lettuce leaves. For a vegetarian version, use reduced-sodium soy sauce or tamari in place of the fish sauce. Pass the mixture, lettuce leaves and sauce separately so everyone can make their own wraps.

4 servings, 2 wraps each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  1. Bring a large saucepan of water to a boil. Add rice noodles (or rice sticks) and cook until just tender, about 3 minutes. Drain and rinse under cold water. Gently squeeze noodles to remove most of the water.
  2. Meanwhile, combine 1/4 cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl.
  3. Coarsely chop the noodles and combine in a large bowl with tofu, carrot, snow peas, basil and mint. Pour the sauce over the salad and toss to combine. To serve, spoon about 1/2 cup salad onto each lettuce leaf and roll up.

Nutrition

Per serving : 197 Calories; 6 g Fat; 1 g Sat; 0 g Mono; 0 mg Cholesterol; 23 g Carbohydrates; 14 g Protein; 2 g Fiber; 747 mg Sodium; 147 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 medium-fat meat

Tips & Notes