Veggie Buckwheat Soba Noodle Lettuce Wraps

This crispy noodle wrap packs a nice crunch and peanut butter flavour that will leave you wanting more! When buying soba noodles, be sure to read the labels to ensure they are gluten free and/or 100% buckwheat. You could also substitute the boston lettuce for any other crunchy lettuce cup or use a shell of choice.


Prep time: 15 minutes

Cook Time: 15 minutes

Total time: 30 mins

Makes: 6-8 lettuce wraps


For the noodles
* 1 medium onion
* 2 garlic cloves
* 1/4 purple cabbage
* 2 bell peppers
* 6-8 mushrooms
* 2 heirloom carrots
* 100 g buckwheat soba noodles
* 6-8 boston lettuce cups
* 2-3 tbs avocado oil
* Salt & pepper to taste

For the peanut sauce
* 2-3 tbs of organic peanut butter
* 1 tbs raw honey
* 2 tbs non-GMO soy or tamarind
* 1-2 tbs hot chilli oil
* water as needed for consistency
* slice green onion for topping
* crushed peanuts for topping


1️⃣ Bring a small pot of water to a boil. Meanwhile, finely chop the onion and garlic cloves. Slice the cabbage, peppers and mushrooms. Peel the carrots and set aside.

2️⃣ Cook the soba noodles for 4-5 minutes. While the noodles cook, combine all the peanut sauce ingredients in a small bowl and whisk. Add water as needed to make the consistency smooth. Set the Noodles aside to cool once cooked.

3️⃣ In a non-stick pan, saute the garlic and onions in the avocado oil for 1-2 minutes on medium. Next add the peppers and cook for 2-3 minutes until softened. Finally, add the cabbage, carrots an mushrooms and season with salt and pepper.

4️⃣ Remove the veggies from the pan and add the cooked soba noodles into the same pan. Fry them lightly for 1-2 minutes. When the noodles become crispy, add the veggies back with half the peanut sauce. Mix thoroughly.

5️⃣ Add the noodle mixture into the boston lettuce cups. Drizzle the remaining peanut sauce on each wrap as desired. Top with crushed peanuts and green onions.



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