Salad Noodle Wraps
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Salad Noodle Wraps

Salad Noodle Wraps

Salad Noodle Wraps

Serves 6 (12 wraps). Recipe by Arla Sutton, age 9, Washington state winner of Michelle Obama’s “Healthy Lunchtime Challenge.”


For salad noodle wraps:

  • 4 oz. rice noodles
  • 12 rice paper rounds
  • 2 carrots, peeled and cut into matchsticks
  • ½ cucumber, peeled, seeded and cut into matchsticks
  • 1 cup snap peas, trimmed and cut into matchsticks
  • 1 cup cooked shredded chicken (optional)
  • ½ head green leaf lettuce
  • ½ cup fresh cilantro, coarsely chopped
  • ½ cup fresh mint, coarsely chopped

For peanut dipping sauce:

  • 1 (3 inch) piece fresh ginger, peeled and minced ( 2 tbsp)
  • ½ cup creamy peanut butter
  • 4 tbsp rice vinegar
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp white miso paste
  • ¼ tsp dried red pepper
  • ¼ cup hot water

What to do:

Make the peanut dipping sauce:

  • In a small bowl, combine ginger, peanut butter, rice vinegar, soy sauce, miso paste, red pepper & ¼ cup hot water. Whisk until smooth. The sauce can be made several hours in advance and kept, covered, in the refrigerator.

Make the salad noodle wraps:

  • In a pot of boiling salted water, cook the rice noodles until al dente, 3 to 4 minutes. Drain, rinse in cold water and drain again.
  • Fill a shallow baking pan with warm water. Soak 1 rice paper round in water until soft, 30 seconds to 1 minute. Transfer rice paper round to a work surface. In the lower third of the round, pile a small amount of rice noodles, carrot, cucumber, snap peas, chicken, lettuce, cilantro and mint.
  • Roll the bottom of the rice paper round gently and tightly around the filling, then fold each side toward the center. Continue rolling the bottom toward the top, as gently and tightly as possible. Place the wrap, seam side down, on a plate. Repeat with remaining rice paper rounds and fillings.

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