Recipe: Asian Inspired Vegetarian Leftover Lettuce Cups

This is a guest blog from our friends at Farm to Face

Serves 2-4 sharing

You'll Need

cos lettuce, 1 leaves separated

shitake mushrooms, 250g sliced thick

soba noodles, 250g pack cooked

coriander, 1 bunch

carrot, 2 julienned

kimchi, to serve

Marinade:

soy sauce, 3 tbs

fish sauce, 3tbs

raw honey, 1tsp

garlic, 2 cloves sliced

lemongrass, 1 sliced

red chilli, 1 sliced

sesame seeds, 1 tbs

sesame oil, 1/2 tsp

1. Prepare the soba noodles and stir-fry the mushroom with a smidgen of vegetable oil until soft. Leave to sweat

2. In a bowl mix the marinade ingredients together and stir the mushroom through.

3. Assemble all of the ingredients and serve with lots of coriander and kimchi!

Waste free tip: all veggies are welcome in this dish. If it can be stir-fried use it as a filling for lettuce cups. #lovefoodhatewaste

Melodie and Georgia created Farm to Face because they know that the food we eat has a huge impact on our health and wellbeing, and on the planet! We're inspiring people to live waste free and eat for the future by choosing local, seasonal and ethical foods.

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We're trying to save 8 billion dollars worth of food from landfill. Will you pledge to be a food lover and eat your leftovers?