Tuesday, October 26, 2010

Asian Lettuce Wraps

I made these last night and couldn't believe how the kids gobbled them up. I think they liked making their own wrap, and the veggies were easy to eat diced up with the other ingredients. I'll definitely add it into my standard dinner rotation! I don't know if this recipe is better than any other in particular, but we really liked them. They best thing is you can adapt and add a little more or less of what you prefer.

Asian Lettuce Wraps

2 pkg (3oz) chicken-flavor ramen noodles
2 cups chopped cooked chicken
1 each red and yellow bell pepper
1/2 cup sliced green onions with tops
1 medium cucumber sliced into small pieces
2 medium carrots sliced into small pieces

2 tbsp soy sauce
2 tsp vegetable oil
1 garlic, pressed
1 half inch piece peeled fresh gingerroot, pressed (use garlic press!)
2 tsp Asian seasoning (I just added ground ginger, a little red pepper flakes, onion powder, garlic powder, and a little pepper)

lettuce leaves (about 1 head, I just used iceberg)

optional: (but yummy)
peanuts, chopped
sweet and sour sauce

Boil about 3 cups of water, add ramen (broken up) and seasoning, cook 2 minutes, stir. Drain and rinse under cold water. Place noodles, chicken, bell peppers, green onions, cucumbers, and carrots in a big bowl, mix.

Combine soy sauce, oil, garlic, ginger, and seasonings. Toss to coat chicken noodle mixture. Cover and refrigerate.

Remove full lettuce leaves and rinse well, dry.

To eat, place lettuce leaf on your plate, spoon noodle mixture on top, top with peanuts and sweet and sour sauce, wrap up in lettuce leaf like a healthy burrito!