Szechuan Vegetable Lettuce Wraps

2 servings I 4 servings

• Bring a medium pot of water to a boil. Add rice noodles and cook until softened, 3-4 minutes. Drain and rinse cooked rice noodles with cold water to stop the cooking process. Toss chilled noodles with 2T | 4T sweet chili dipping sauce, refrigerate until mealtime.
• Wash and dry all produce. Pick and chop cilantro. Trim and thinly slice green onions, separating whites from greens. Trim and peel carrots.  Using a peeler, shave carrots into ribbons ,rotating and applying firm pressure to the peeler as you go. 

   
• In a large sauté pan, heat 2T | 4T of oil over high heat. Add stir-fry vegetables and cook until browned (about 4 minutes).
• Add whites from the green onions and sliced shiitake mushrooms. Continue to cook for an additional 3 minutes.
• Add Szechuan sauce and cook until the sauce thickens, and all vegetables are cooked through. Transfer to a serving dish.
• Remove prepped rice noodles and veggies from refrigerator. Plate lettuce cups, shredded red cabbage, carrot ribbons, rice noodles, greens from the green onions, cilantro, and remaining sweet chili dipping sauce on a serving dish.
• Fill lettuce cups with your choice of toppings.

  Serve &Enjoy!