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Recipe courtesy of Caodan Tran

Show: Food Network Star

Episode: Auditions

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Total:: 45 min
Active:: 45 min

Yield:: 6 servings

Level:: Intermediate

Ingredients

Sauce:

1 tablespoon sugar
3 tablespoons fish sauce
1 teaspoon minced garlic
1 teaspoon red pepper flakes
Juice of 1 lime

Wraps:

2 pounds button mushrooms, sliced
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons coconut amino acids
Kosher salt and freshly ground black pepper
6 ounces rice noodles
6 leaves Bibb lettuce
2 carrots, julienned
1 cucumber, diced
Chopped fresh mint, for garnish
Chopped fresh cilantro, for garnish

Directions

For the sauce: In a bowl, dissolve the sugar in 1/2 cup warm water. Stir in the fish sauce, garlic, pepper flakes and lime juice.

For the wraps: Mix the mushrooms in a bowl with the garlic, ginger, coconut amino acids and 1 teaspoon each salt and pepper. Heat a large saute pan over high heat. Add the mushroom mixture, in batches if necessary, and saute until browned, 6 to 8 minutes.

Cook the rice noodles until soft according to the package directions.

To assemble: Mound some noodles on each lettuce leaf, then add some mushrooms, carrots, cucumbers, mint and cilantro. Serve with the sauce.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

My Private Notes

Name: Mushroom-Ginger Lettuce Wrap
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 1 tablespoon sugar; 3 tablespoons fish sauce; 1 teaspoon minced garlic; 1 teaspoon red pepper flakes; Juice of 1 lime; 2 pounds button mushrooms, sliced; 2 tablespoons minced garlic; 2 tablespoons minced ginger; 2 tablespoons coconut amino acids; Kosher salt and freshly ground black pepper; 6 ounces rice noodles; 6 leaves Bibb lettuce; 2 carrots, julienned; 1 cucumber, diced; Chopped fresh mint, for garnish; Chopped fresh cilantro, for garnish