Lettuce Wraps

Alecia Richards

Meat:
1 T sugar
1 garlic clove
1 pound ground chicken or turkey
1 T soy sauce
1 t asian sesame oil
3 T fresh lime juice

Sauce:
2 1/2 T soy sauce
1 T rice vinegar
1 t sugar
1 t asian sesame oil
1 T hoisin sauce (oriental section)
1 t cornstarch

Vegetables:
red bell pepper seeded and chopped
green onions finely chopped
2 t fresh ginger
1 cup water chestnuts rinsed well drained and coarsely chopped
1 head of iceberg lettuce washed leaves separated

Noodles:
1oz rice noodles
vegetable oil for frying

Marinate meat in mixture and set aside. Combine ingred for the sauce and mix well. Fry the noodles in oil until puffed and barely golden brown flip sides with slotted spoon and then transfer to paper towels to drain. Add 3 T oil to bottom of pan and cook chicken until no longer pink, push aside in pan and add vegetable ingred, tossing for about 1 min. Add the sauce and toss until slightly thickened. Remove from heat and mix in the noodles. Place in lettuce cups. Enjoy!