Ingredients
Tamari-ginger sauce:
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1 teaspoon (5 milliliters) ginger, minced
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2 teaspoons (10 milliliters) apple cider vinegar
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1 teaspoon (5 milliliters) sesame oil
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1 teaspoon (5 milliliters) peanut oil
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1/4 cup (60 milliliters) tamari
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2 tablespoons (30 milliliters) honey
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1 tablespoon (15 milliliters) peanuts, crushed
Wraps:
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1/2 cup (120 milliliters) carrot, diced
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1/2 cup (120 milliliters) celery, diced
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2 green onions, sliced thinly
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1 garlic clove, sliced
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1 tablespoon (15 milliliters) olive oil
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1 portobello mushroom cap, cleaned and cut into small pieces
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1/2 cup (120 milliliters) tamari-ginger sauce (see above recipe)
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1/4 cup (240 milliliters) cellophane/glass noodles, cooked
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6-8 bibb lettuce leaves
Directions
Tamari-ginger sauce:
- Mix all ingredients together.
Wraps:
- Add olive oil to skillet and heat.
- Add diced carrots and celery, and sliced green onion and cook.
- Add chopped mushroom to skillet and sauté until softened.
- Pour tamari-ginger sauce into skillet and stir to combine.
- Take the skillet off the heat.
- Take a Bibb lettuce leaf. Add cooked glass noodles. Spoon some of the filling over top.
- Fold and enjoy!
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