serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
Tamari-ginger sauce
- 1 tsp ginger, minced
- 2 tsp (10 ml) apple cider vinegar
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 ml) peanut oil
- ¼ cup (60 ml) tamari
- 2 tbsp honey
- 1 tbsp peanuts, crushed
Wrap filling
- 1 tbsp olive oil
- 1 garlic clove, sliced
- ½ cup carrot, diced
- ½ cup celery, diced
- 2 shallots, sliced thinly
- 1 Portobello mushroom cap, cleaned and cut into small pieces
To serve
- ¼ cup cellophane/glass noodles, cooked
- 6-8 lettuce leaves (such as Bibb, Iceberg or Cos variety)
Instructions
1. Combine all dressing ingredients in a bowl and whisk together.
2. Heat olive oil to frying pan over medium heat. Add carrots, celery and shallots to the frying pan and sauté until softened.
3. Add chopped mushroom to skillet and sauté until softened.
4. Pour a half-cup of tamari-ginger sauce into the frying pan and stir to combine, then remove from heat.
5. To prepare the wraps, take a lettuce leaf and add some glass noodles, spoon over some of the filling and enclose into a parcel to eat.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
