Spicy Asian Collard Green Wraps
If you don't have the Mighty Nut Powdered Peanut Butter, simply use a 1/2 cup of natural creamy peanut butter + 3 tablespoons of water, taste and add more peanut butter or water as needed.
Servings: 4
Ingredients
For the spicy peanut sauce:
- 1/2 cup natural creamy peanut butter
- 2 to 3 tablespoons water + more if needed
- 1 heaping tablespoon Gochujang Korean hot pepper paste
- 1 to 2 teaspoons fresh minced garlic
- juice from 1/2 a lime + more if needed
- 1 to 2 tablespoons low sodium soy sauce start with one tablespoon
- 3 tablespoons hoisin sauce
- 1 to 2 teaspoons sesame oil
For the noodles:
- 6 to 8 oz. sweet potato glass noodles
- 2 tablespoons sesame oil
- 2 to 3 tablespoons low sodium soy sauce
For the wraps:
- 5 to 6 collard green leafs Whole or sliced in half
- fresh green lettuce shredded
- red cabbage finely shredded
- carrots julienned
- red bell peppers thinly sliced
- Toothpicks to close if needed
Instructions
For the spicy peanut sauce:
- Using a small to medium sized mixing bowl, mix together the creamy peanut butter with the water until blended smooth. Mix in the gochujang, garlic, lime juice, soy sauce, hoisin sauce and sesame oil. Whisk together until smooth. Taste and adjust ingredients as needed.
For the noodles:
- Boil the noodles according to package instructions, usually for only 4 to 5 minutes. Drain, rinse and let cool slightly. Mix together with the sesame oil and soy sauce. Taste and adjust ingredients as needed.
For the wraps:
- Cut off the stem on the collard greens, then cut out the stem completely. You will be left with two pieces. (Refer to video to see how)
- To assemble: spread in the peanut sauce onto a collard green leaf, top with some seasoned noodles, and then top with the lettuce, shredded red cabbage, carrots and red bell peppers.
- Roll the wrap, starting from the bottom, going up. Secure close with a toothpick. Serve with the leftover peanut sauce and enjoy!