Who doesn’t love lettuce wraps? As soon as Recipe Blogger Mama posted her recipe, I found the courage to make them. My version replaces the white onions with water chestnuts for a good crunch. Also added the Saifun noodles.

1 pound ground chicken
1 head of iceberg lettuce
1 bunch green onions/scallions, chopped
2 tablespoons garlic, minced
1 small can of water chestnuts, diced to minced, if you prefer
2 tablespoons low sodium soy sauce – so much better than regular and still works like salt.
1 tablespoon rice wine vinegar
1 tablespoon garlic chile pepper sauce
few dashes of hoisin sauce
few dashes of dark sesame oil

Brown meat and scallions over medium heat.Add garlic, water chestnuts, soy sauce, hoisin sauce, vinegar and garlic chile pepper sauce. Warm through. Add sesame oil last, cook 2 minutes, then remove from heat.

While chicken is cooking, prepare Saifun noodles according to package. We fried ours in a bit of oil. It helps if you have someone to assist preparing dinner. When noodles are finished, layer on a plate and cover with chicken mixture.

Carefully pull off lettuce leaves. Spoon chicken mixture onto lettuce, fold and devour.