ChaSoba Noodles Green Collard Wraps

By Jen Paleracio | April 1, 2018

There’s something about basil, cilantro, and mint that’s so refreshing! In this recipe I used ChaSoba noodles – it is a combination of buckwheat and powdered green tea. Soba is an authentic Japanese noodle, the powdered green tea makes the texture a little bit firm and nicer to dip into any sauce. Let’s start making this full packed of health goodness wraps!

 

Recipe:

 

  

 

Jen Paleracio
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Ingredients
  

  • 1 medium carrot, cut into small matchsticks
  • 2 small cucumbers, cut into small matchsticks
  • 2 radishes, cut into small matchsticks
  • a handful of mint leaves, chopped
  • a handful of cilantro, chopped
  • a handful of basil, chopped
  • 2 stalks green onions, chopped
  • 1 cup lettuce, shredded
  • 1 cup mini bells mushrooms, sliced
  • 1/2 cup edamame, ready to eat
  • 1 bunch collard greens or about 6-8 leaves, trimmed, cut the bottom tough ribs

Instructions
 

  • Set aside all cut up veggies

 

Recipe for the Peanut Sauce:

 

  

 

Jen Paleracio
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Ingredients
  

  • 1 inch-size fresh ginger, finely minced
  • 1 garlic clove, finely minced
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup peanut butter
  • 1 teaspoon chili paste
  • 2 tablespoons honey
  • 1/2 teaspoon sesame oil

Instructions
 

  • In a bowl, combine all ingredients, use a whisk, stir to mix well. 

 

Now it’s time to roll the wraps!

 

  1. Cook the noodles according to the package (use 1 7-8 oz package).
  2. Lay the collard green leaf on a flat surface or wide cutting board
  3. Fill with noodles and veggies, drizzle about 1 tablespoon sauce
  4. Roll the leaf, halfway, fold two sides and continue rolling. Secure the roll and cut in half
  5. Dip into remaining sauce

 

 

 

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Posted in Mains, Recipes