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  • 2 teaspoons olive oil
  • ½ cup minced onion
  • 1 ⁄3 cup green beans, cut into pieces ½ inch long
  • ¼ cup minced green bell pepper
  • 2 tablespoons minced celery
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 can (15 ounces) red or kidney beans, drained and rinsed
  • ¾ cup fresh or frozen corn, rinsed
  • 2 tablespoons tomato paste
  • ¼ cup vegetable broth
  • 2 packages (2 ounces each) dried ramen noodles, broken, seasoning packets discarded
  • 1 tablespoon hot sauce, plus more for serving
  • 1 ⁄3 cup minced scallion, plus more for garnish
  • 16 large Boston, Bibb, or butter lettuce leaves
  • ¼ cup chopped dry-roasted peanuts
  • Instructions

    1. Heat the oil in a large skillet over medium heat. Add the onion, green beans, green pepper, and celery and cook for 2 to 3 minutes. Add the paprika, thyme, oregano, salt, black pepper, and garlic. Cook, stirring occasionally, for 3 to 4 minutes, or until fragrant. Add the beans, corn, tomato paste, and broth. Cook, stirring occasionally, for 5 minutes.
    2. If the mixture is too dry, add 1 tablespoon broth. Taste and adjust the seasonings. Set aside.
    3. Cook the ramen noodles in boiling water for 4 minutes or according to package directions. Drain and run the noodles under cold water to stop the cooking.
    4. Return them to the saucepan and add the hot sauce and scallion. Stir to combine.
    5. Layer 2 lettuce leaves on top of each other. In the center of each pair, place ¼ cup noodles and a heaping ⅓ cup bean mixture. Top with the peanuts and a few scallions for garnish. Serve with extra hot sauce on the side.


    Image not respresentative of this dish.

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