Asian Veggie Pattie Lettuce Wraps with Spicy Thai Peanut Butter Noodles and Edamame

There really are noodles under there!

Ok, so this was a hard dish to name. I picked up DH from the airport this afternoon. After a week of largely-mediocre restaurant food in Maryland, he did not feel like going out. So we checked the freezer and found:



This was totally his addition to the cart. Promise. I was convinced it was a weird flavor combo along these lines. And how on earth would one build a meal around these veggie patties? It doesn’t seem right to stick them on a bun, and even if I did, what else would we eat?

I’ve made the peanut butter sauce from scratch before, but I didn’t have the time or the patience for it last night. Plus, I was frustrated by the lack of a recipe (and focus) in my earlier blog post. In the end, the sauce was a little too sticky. I added edamame instead of crushed peanuts because they’re light and pretty.

Make that mildly spicy Thai peanut butter noodles.

I was so self-satisfied when we finished with this meal. The patties were great inside the leafy lettuce with a splash of soy sauce and some green onion. The udon noodles, while sticky with peanut butter, did an outstanding job at playing the part of “accompanying starch,” coating the palate after the lettuce wraps cleanse it.

Asian Veggie Pattie Lettuce Wraps

Serves 2.

2 Morningstar Farms Asian Veggie Patties
Six large leaves of leafy green lettuce
Green onion and soy sauce

Preheat oven to 350 degrees. Bake veggie patties for 12 minutes, flipping after 6 minutes. Cut each patty into 5-6 strips. Fan three leaves of lettuce on each plate. Set veggie patty strips atop lettuce leaves.

Scatter chopped green onion and a splash of soy sauce.

Spicy Thai Peanut Butter Noodles and Edamame

Serves 2.

5 ounces udon noodles
2 tbsp bottled spicy Thai peanut sauce
1.5 tbsp peanut butter (decrease to 1 next time, or make the whole thing from scratch, lazy girl)
1 c frozen edamame, thawed

Prepare udon noodles according to package directions. Drain and place in bowl with peanut butter and peanut sauce; toss until noodles are coated. Add edamame. Divide between two plates.