2 packages (3 ounces each) chicken flavor ramen noodles
2 cups coarsely chopped cooked chicken
1 each: red and yellow bell pepper
1/2 cup thinly sliced green onions with tops
2 tablespoons reduced-sodium soy sauce
2 teaspoons Pantry Asian Seasoning Mix
2 teaspoons vegetable oil
1 garlic clove, pressed
1 1/2-inch piece peeled fresh gingerroot, pressed
1 medium cucumber, scored, seeded and thinly sliced
2 medium carrots, peeled and cut into julienne strips
1/4 CUP chopped peanuts (optional)
24 Boston lettuce leaves
1 jar (1 1.5 ounces) sweet and sour sauce
2. Coarsely chop chicken with Food Chopper. Slice tops and bottoms off bell peppers; remove stems and chop tops and bottoms of bell peppers. Set center portions of bell peppers aside. Place noodles, chicken, chopped bell peppers and green onions in Classic Batter Bowl.
3. In Small Batter Bowl, combine soy sauce, seasoning mix and oil. Add garlic and ginger pressed with Garlic Press. Pour over noodle mixture in batter bowl; toss to coat. Cover and refrigerate.
4. Slice reserved bell peppers into thin strips. Using Ultimate Slice & Grate, thinly slice cucumber. Cut carrots into julienne strips using Julienne Peeler. To serve, spoon noodle salad into medium bowl; sprinkle with peanuts, if desired. Place bell peppers, cucumber, carrots and sweet and sour sauce into small bowls. To serve, top each lettuce leaf with noodle salad and
vegetables. Drizzle with sweet and sour sauce and roil up.
Source: The Pampered Chef