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


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.

Read this next: Why is everybody putting their rubbish in jars?

Cook this next: Baked cauliflower bites with spicy pesto

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?

Recent Blog Articles