Stir-Fried Sesame Ginger Soba Lettuce Cups {gluten-free}

Healthy and amazing, stir-fried sesame-ginger soba noodle lettuce cups! Ready in 15 minutes, these mushroom-filled wraps are naturally gluten-free and packed with nutrition.

I like the idea of ramen, and definitely ate my fair share of cups o’ instant ramen noodles in my college days. Who doesn’t enjoy hot, brothy noodles, in minutes, when hunger strikes? The shelf stable convenience and low cost make ramen all the more appealing.

But what I like even better? The new healthy ramen options appearing on grocery store shelves! With options that are gluten-free, lower sodium, made from whole grains, and not fried, it’s an exciting new world of easy, healthy and delicious noodles. And while the cost of these new-fangled noodles is more than the 20 cent packets of traditional ramen, they are still super-frugal.

Fortune Noodles shipped several of their ramen options for me to test and evaluate. They are all gluten-free and include a range of Asian noodle types, including traditional ramen and red rice ramen (the ramen is not fried), udon, and buckwheat soba noodles. These Fortune Gluten Free noodles are NEW to market, Shelf Stable and can be found in Asian Dry Grocery Section in grocery stores.

The noodles cook in 3 to 3 and 1/2 minutes and can be used in all of your favorite ramen recipes. You can also cook and then stir-fry the noodles. 

Or…follow my lead and use the noodles in these flavor-packed, ready-in-15-minutes, Stir-Fried Sesame Ginger Soba Lettuce Cups! 

I made a quick (i.e., about 2 minutes start to finish) sesame ginger sauce and then boiled the soba. The noodles are ready in 3 to 3 and 1/2 minutes. Rinse and drain them for the final stir-fry.

To complement the noodles, I added sesame stir-fried mushrooms. Any variety of mushrooms will work here, but for a deeper flavor, I semi-splurged (they were on sale) on shitakes. Give them a rough chop and sauté, along with some red bell pepper strips, in a bit of toasted sesame oil.

Add the cooked noodles and stir-fry for 1 minute longer, then stir in 3 tablespoons of the sauce.

All that remains is a simple assembly: divide the noodle-mushroom mixture among butter lettuce leaves (gem lettuce leaves also work beautifully) and garnish (if you choose) with some green onions and black & white sesame seeds.

Don’t forget to serve with the remaining sesame ginger sauce for drizzling.

Easy. Healthy. Amazing. If you miss ramen, I think you will really enjoy these quick noodles, any way that you serve them.

You can purchase Fortune Gluten Free Noodle products at a wide range of grocery stores, including Albertsons, Von’s, Lucky’s, Safeway, Carr’s, Dierbergs Markets and Cub Foods. You can also check out their website for more details.

Website: http://www.jslfoods.com/
Facebook: https://www.facebook.com/JSLFoods/
Twitter: https://twitter.com/JSL_Foods
Instagram: https://www.instagram.com/jslfoods/

Happy eating, everyone!

Stir-Fried Sesame Ginger Soba Lettuce Cups {vegan, gluten-free}

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• Author: Camilla
• Prep Time: 5
• Cook Time: 7
• Total Time: 12 minutes
• Yield: 8 lettuce cups 1x

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Description

Healthy and amazing stir-fried sesame-ginger soba noodle lettuce cups! Ready in 15 minutes, these mushroom-filled wraps are naturally gluten-free and packed with nutrition.

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Scale 1x2x3x

Ingredients

• 1/3 cup (75 mL) tahini
• 1/2 cup (125 mL) hot water
• 1 and 1/2 tablespoons coconut sugar (or dark brown sugar)
• 1 and 1/2 tablespoons freshly squeezed lime juice
• 2 teaspoons ginger paste (or 1 teaspoon ground ginger)
• 3 teaspoons toasted sesame oil, divided use
• 1 teaspoon Asian chili-garlic sauce (or sriracha)
• 1 package (4.98 ounces/141 g) FORTUNE soba buckwheat noodles, shoyu flavor
• 8 ounces (250 g) shitake or white mushrooms, coarsely chopped
• 1/2 red bell pepper, cut into matchstick pieces
• 8 butter lettuce leaves
• Optional toppings: minced green onions, white and/or black sesame seeds

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Instructions

1. In a small bowl, whisk the tahini, hot water, coconut sugar, lime juice, ginger, 1 teaspoon sesame oil, chili-garlic sauce, and 1 teaspoon of the Shoyu soup base (from noodle pack) until blended and smooth. Add more water, as needed.
2. In a medium saucepan, bring 3 cups (750 mL) water to a boil. Add the soba noodles; cook, stirring once or twice, for 3 to 3 and 1/2 minutes until tender. Drain and rinse under cool water.
3. Heat reamining sesame oil in a large skillet over medium high heat. Add the mushrooms, red pepper, and 1/8 teaspoon of the shoyu sauce packet. Cook and stir for 3 to 4 minutes until softened. Add the cooked noodles; stir-fry for 1 minute longer and then add 3 tablespoons of the sauce.
4. Divide stir-fried noodles evenly between lettuce leaves. Sprinkle with minced green onions and sesame seeds. Serve with remaining sesame-ginger sauce.

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• Category: Dinner
• Method: Stovetop
• Cuisine: Asian

Nutrition

• Serving Size: 2 lettuce cups

Keywords: soba, gluten-free, lettuce cups, vegan, easy, fast, healthy

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