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2 ounces thin rice noodles
¼ cup water
5 Tbsp reduced sodium soy sauce or tamari
2 Tbsp lime juice
1 Tbsp sugar
½ Tsp crushed red pepper
Sesame baked tofu (see recipe below)
1 med. carrot, shredded
1 cup snow peas, thinly sliced
¼ cup fresh basil or 1 tsp dried
8 large leaves Bibb or butter lettuce
Cook rice noodles for 3 minutes until tender. Drain and rinse under cold water. Gently squeeze noodles to remove most of water.
Combine ¼ cup water, soy sauce, lime juice, sugar and crushed red pepper in a small bowl.
Coarsely chop noodles and combine in a large bowl with tofu, carrot, snow peas and basil. Pour the sauce over the salad and toss to combine. To serve, spoon about ½ cup mixture onto each lettuce leaf and roll up.
Makes 4 servings of 2 wraps each.
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