Nourishing stir-fried sesame ginger soba lettuce cups are fast food made extra-straightforward! Ready in 15 minutes, these noodle & vegetable wraps are both vegan & gluten-free.
I love noodles. Always have. Pasta with sauce, noodle soup, and chow mein, I probably owe much of my height to the many bowls I ate throughout my youth.
I tried limiting my noodles in certain periods of my life, mostly due to nonsense I no longer (and never really did) believe. Nevertheless, these days I (most often) opt for noodles with some extra nutritional oomph (e.g., buckwheat soba, chickpea pasta, spinach spaghetti), and balance them with vegetables and lean protein.
Case in point, mySesame Ginger Soba Lettuce Cups! They are reliable for lunch, dinner, or as a hearty app.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Fast and straightforward to make
- 5 grams protein per lettuce cup
- 4 grams fiber per lettuce cup
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- tahini (see notes for options)
- soy sauce
- coconut sugar (see notes for options)
- lime juice
- ginger paste or ground ginger
- toasted sesame oil
- Asian chili-garlic sauce (or sriracha)
- buckwheat soba noodles (see notes for options)
- shitake or white mushrooms, sliced
- red bell pepper
- butter lettuce leaves (or gem lettuce leaves)
- Optional toppings: minced green onions, white and/or black sesame seeds
Buckwheat Soba Tip
I use 100% buckwheat soba for the noodles in this recipe. Despite the name, buckwheat is naturally wheat-free and gluten-free.
Be sure to choose soba noodles that are made entirely of buckwheat(some brands include additional grains and may not be gluten-free). Look for the soba in the Asian food or natural food section of supermarkets.
Step by Step Directions
Note that the complete instructions are also in the recipe card below.
- In a small bowl, whisk the tahini, hot water, soy sauce, coconut sugar, lime juice, ginger, 1 teaspoon sesame oil, chili-garlic sauce until blended and smooth. Add more water, as needed.
- In a medium saucepan, bring 3 cups (750 mL) water to a boil. Add the soba noodles; cook, stirring once or twice, for 5 to 6 minutes until tender. Drain and rinse under cool water.
- Heat the remaining sesame oil in a large skillet over medium high heat. Add the mushrooms and red pepper. Cook and stir for 4 to 5 minutes until peppers are crisp-tender.
- Add the cooked noodles; stir-fry for 1 minute longer and then add 1/4 cup (60 mL) of the sauce.
- Divide stir-fried noodles evenly between lettuce leaves. If desired, sprinkle with minced green onions and sesame seeds. Serve with remaining sesame-ginger sauce.
FAQ
- What can I use in place of the soba noodles?You can use 4 ounces of the long thin noodles/pasta of your choice in place of the buckwheat soba. Prepare noodles according to package directions. Select gluten-free pasta or noodles if you want the dish to be gluten-free.
- What can I use in place of thecoconut sugar?An equal amount of brown sugar (light or dark), maple syrup, or agave nectar can be used in place of the coconut sugar.
- What can I use in place of thetahini?An equal amount of runny nut butter (e.g., peanut butter, almond butter cashew butter) or sunflower seed butter can be used in place of the tahini.
Straightforward. Nourishing. Memorable. If you are ready to add more noodles to your life, I think you will love these noodle cups for fast, nourishing eating!
More Satisfying Vegan & Gluten-Free Noodle Recipes
- Cherry Tomato Chickpea Pasta (Grain-Free, 5 ingredients)
- Caboodles (Steamed Cabbage Noodles)
- Kale Tofu & Soba Stir-Fry
- High Protein Lentil Bolognese
- Vegan Lentil Cincinnati Chili (grain-free)
- Nourishing Baked Spaghetti Minis
- Cashew Macaroni & Cheese
- Chickpea Pasta e Fagioli (grain-free)
Sesame Ginger Soba Lettuce Cups (Vegan, Gluten-free)
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Servings: 8 lettuce cups
Ingredients
- 1/3 cup 75 mL tahini
- 1/3 cup 125 mL hot water
- 2 tablespoons 30 mL soy sauce
- 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
- 4 ounces buckwheat soba noodles see notes for options
- 8 ounces 250 g shitake or white mushrooms, sliced
- 1 red bell pepper seeded and cut into matchstick pieces
- 8 butter lettuce leaves or 16 gem lettuce leaves
- Optional toppings: minced green onions white and/or black sesame seeds
Method
- In a small bowl , whisk the tahini, hot water, soy sauce, coconut sugar , lime juice, ginger, 1 teaspoon sesame oil, chili-garlic sauce until blended and smooth. Add more water, as needed.
- In a medium saucepan, bring 3 cups (750 mL) water to a boil. Add the soba noodles; cook, stirring once or twice, for 5 to 6 minutes until tender. Drain and rinse under cool water.
- Heat reamining sesame oil in a large skillet over medium high heat. Add the mushrooms and red pepper. Cook and stir for 4 to 5 minutes until peppers are crisp-tender. Add the cooked noodles; stir-fry for 1 minute longer and then add 1/4 cup (60 mL) of the sauce.
- Divide stir-fried noodles evenly between lettuce leaves. If desired, sprinkle with minced green onions and sesame seeds. Serve with remaining sesame-ginger sauce.
Notes
Noodle options: Feel free to use 4 ounces of the long thin noodles/pasta of your choice in place of the buckwheat soba. Prepare noodles according to package directions. Coconut sugar options: An equal amount of brown sugar (light or dark), maple syrup , or agave nectar can be used in place of the coconut sugar . Tahini options: An equal amount of runny nut butter (e.g., peanut butter, almond butter cashew butter) or sunflower seed butter can be used in place of the tahini.
