Asian Lettuce Rolls

By shuber

Ingredients

• 2 pkgs. (3 oz each) oriental-flavored ramen noodles
• 2 C. coarsely chopped cooked chicken
• 1 each: red and yellow bell pepper, sliced
• 1/2 C. thinly sliced green onions with tops
• 2 T. reduced-sodium soy sauce
• 1/4 tsp. ground red pepper
• 2 tsp. vegetable oil
• 1 garlic clove, pressed
• 1 1/2 -inch piece peeled fresh gingerroot, pressed
• 1 medium cucumber, scored, seeded and thinly sliced
• 2 medium carrots, peeled and cut into julienne strips
• 1/4 C. chopped peanuts (optional)
• 24 Boston lettuce leaves
• 1 jar (11.5 oz) sweet and sour sauce

Details

Servings 8

Preparation

Step 1

1. In large bowl, microwave 3 cups water on HIGH 6-8 minutes or until boiling. Break each block of noodles into quarters; add noodles and seasoning packets to boiling water. Microwave, covered, 2 minutes; stir. Drain noodles and rinse under cold water.
2. Coarsely chop chicken. Slice tops and bottoms off bell peppers; remove stems and chop tops and bottoms of peppers. Set center portions of bell peppers aside. Place noodles, chicken, chopped peppers and green onions in batter bowl.
3. In small bowl, combine soy sauce, ground red pepper, and oil. Add garlic and ginger. Pour over noodle mixture in batter bowl; toss to coat. Cover and refrigerate.
4. Slice reserved bell peppers into thin strips. Thinly slice cucumber. Cut carrots into julienne strips. To serve, spoon noodle salad into medium bowl; sprinkle with peanuts, if desired. Place bell peppers, cucumber, carrots, and sweet and sour sauce into small bowls. To serve, top each lettuce leaf with noodle salad and vegetables. Drizzle with sauce and roll up.