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Asian Inspired Cold Noodle Salad
Dr. Mike Fenster of The Grassroots Gourmet created this dish after enjoying cold soba dishes during his travels in Japan.

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

Ingredients

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 cloves 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

Instructions

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.