Hoisin Chicken Lettuce Wraps with Stir-Fried Rice Noodles
A healthy and satisfying appetizer, created by Chef Suzanne Leher, or light dinner perfect for two.Yield: Serves 4
- 4 ounces thick rice noodles
- 1 tablespoon soy sauce
- 1 tablespoon plus 1 teaspoon rice wine or brown rice vinegar
- ½ tablespoon fish sauce
- 3 tablespoons sesame oil
- 1 red bell pepper, halved, seeded, very thinly sliced
- 12 ounces ground chicken
- 1 large carrot, diced
- 3 clovers garlic, minced
- 1 inch ginger, peeled and minced
- 3 tablespoons hoisin sauce
- 4 leaves bibb
- ¼ cup roasted peanuts, roughly chopped
- 3 tablespoons Thai basil, chopped
- 2 scallions, white and light green parts, thinly sliced, for garnish
What You Need at Home: Mixing bowls, Grill pan, Kosher salt, Black pepper
Prepare noodles: prepare a bowl of boiling water, then submerge noodles and let soak until softened, 15 to 20 minutes, then drain.
Make sauce and prep vegetables: While the noodles soak, whisk together soy sauce, fish sauce and 1 teaspoon vinegar. Set aside. Slice the bell pepper, dice the carrots, and mince the garlic and ginger.
Cook chicken: Heat a large pan with 1 ½ tablespoons sesame oil. Add the chicken and season with salt and pepper, breaking up with a wooden spoon, until browned on all sides but not cooked through, about 3 minutes. Transfer chicken to a plate with a slotted spoon.
Cook Vegetables: Add the carrots, garlic and ginger to the pan and sauté over medium heat until softened and fragrant, about 5 minutes. Pour in 1 tablespoon rice wine vinegar and scrape up all the browned bits at the bottom of the pan. Cook for 2 minutes.
Finish Cooking Chicken: Pour in hoisin sauce and add chicken back to pan. Stir together to coat chicken. Cover and cook for 5 minutes. Serve in lettuce cups.
Stir Fry Noodles: Heat 1 tablespoon sesame oil in another large pan. Add noodles and bell peppers, and stir-fry until noodles are hot and lightly crispy, about 3 minutes. Transfer to a bowl and toss with soy sauce dressing, peanuts and Thai basil.
Recipe by Chef Suzanne Leher; Image by Plated.com