As you can tell, we had a very non-traditional meal for Easter supper, Lettuce Wraps and fried rice, but boy was it good! This recipe feeds a crowd, so half it if you have less mouths to feed. I’d say this would feed about 14 people.
Oriental Lettuce Wraps
adapted from Pampered Chefs “All the Best” Cookbook (my favorite one!)
Ingredients
- 4 packages Oriental Ramen Noodles With Seasoning Packet
- 2 cups Seasoned, Cooked Chicken, Roughly Chopped
- 3 whole Peppers: I Like Yellow, Orange And Red
- 1 cup Green Onions, Sliced
- 4 Tablespoons Soy Sauce (do Reduced Sodium Because Of Ramen’s High Salt Content)
- ½ teaspoons Cayenne Pepper
- 4 teaspoons Sesame Oil
- 4 cloves Garlic, Pressed
- 1 Inch Piece Of Ginger Root, Pressed (Or Peeled And Chopped Finely)
- 2 cups Carrot Shreds
- 1 whole Cucumber, Seeded And Cut Into Thin Strips
- Lettuce: Butter, Boston, Leaf Lettuce, Whatever You Like As Long As It Can Hold The Noodle Mixture Securely
- Soy Sauce And Sweet & Sour Sauce
In a large pot, cook 4 pkgs. Ramen noodles in 6 cups of water, breaking each packet of Ramen into small pieces. Do not follow instructions on package, instead cook WITH seasonings until al dente. Then, drain and rinse with cold water.
Cut veggies. Set aside cucumbers and carrots for later. Slice tops and bottoms of bell peppers and chop. Cut remaining pepper (the middles) into thin strips and refrigerate until serving time.
Place noodles, chicken, chopped bell pepper {tops & bottoms only} and green onions in a large bowl. Stir to combine.
In a small bowl, whisk together sesame oil, soy sauce and 1/2 tsp. cayenne pepper. Pour over noodle mixture and stir to coat. Refrigerate until serving time.
Thoroughly wash lettuce leaves, being careful not to tear and pat them dry. To serve: fill individual lettuce leaves with noodle mixture and top with cucumber, pepper strips and carrot shreds. Drizzle with soy and or sweet and sour sauce.
No forks needed, just dig in!
Yum!
~T
4 little Fergusons 