I found this recipe via Cooking Light. You can view it here. I made this for lunch the other day and it was scrumptious and easy.
Spicy Asian Lettuce Wraps
- 2-1/2 ounces bean threads (cellophane noodles)
- ¼ cup minced fresh cilantro
- ¼ cup low-sodium soy sauce
- 1 Tablespoon chile paste with garlic
- 2 teaspoons dark sesame oil
- 2 cups chopped roasted boneless, skinless chicken breasts
- 12 large Boston or romaine lettuce leaves
- Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.
- While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add noodles and chicken to soy sauce mixture; toss well to coat. Spoon about 1/3 cup chicken mixture down center of each lettuce leaf; roll up.
- I didn’t know what the heck bean threads were and I had mung bean sprouts (those white, crunchy sprouts that are next to alfalfa spouts) on hand so I used those instead. Bean threads are actually made from mung bean starch… so it’s kinda the same thing. This allowed me to skip step 1.
- I also didn’t have cooked chicken on hand so I went ahead and cooked my chicken with the mixture of cilantro, soy sauce, chile paste, and sesame oil until no longer pink. Then I added the mung bean sprouts and let that heat for about 5 minutes. All in all, it took about 15 minutes. If you had roasted chicken on hand, you could assemble this dish in about 5 minutes.
- Personally I didn’t feel like this made enough for 4 people for a ‘main dish.’ It would feed 2, however. I split the dish in half and packaged it separately from my lettuce and brought both to work with me. I tore my lettuce up, warmed my chicken mixture and ate this dish like a salad. Delish!
- These were definitely not spicy in my opinion. If you think you’d prefer them spicy, I’d add a touch of red pepper flakes.