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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Divide stir-fried noodles evenly between lettuce leaves. Sprinkle with minced green onions and sesame seeds. Serve with remaining sesame-ginger sauce.