• Cooking Time: 15
  • Servings: 4
  • Preparation Time: 25 (not inc marinate)


  • 1 pkg cellophane noodles
  • 3 tbsp hoisin sauce
  • 1 tbsp Japanese ponzu
  • ½ tsp Sriracha sauce
  • 1 tbsp warm water
  • 4 tbsp soy sauce
  • ½ tsp chili flakes
  • 1 tsp cilantro, chopped
  • 2 tsp green onion, sliced
  • 1 tsp lime juice
  • ½ teaspoon sesame oil
  • 4 tbsp canola oil
  • 2 tbsp ginger, chopped
  • 2 tbsp garlic, chopped
  • 2 tbsp rice wine vinegar
  • 1 flank steak
  • 4 boneless skinless chicken breasts
  • 16 leaves bibb, butter or iceberg lettuce leaves
  • 1 red pepper, seeded and julienne
  • 1 carrot, julienne
  • 3–4 green onions, sliced bias cut
  • ½ cup shiitake mushrooms, sliced
  • 1 halved cucumber, deseeded & cut in strips


  • Cook the cellophane noodles in boiling water until tender.
  • Mix together the hoisin sauce, ponzu, Sriracha, and warm water.
  • Make sure sauce is not too thick or too thin.
  • Allow to sit so flavors will gel.
  • Mix together the soy sauce, chili flakes, cilantro, green onion, lime juice and sesame oil and allow to sit.
  • Mix together the canola oil, ginger, garlic, and rice wine vinegar.
  • Marinate the flank steak in half the marinate mixture and the chicken in the other half.
  • Grill the flank steak and chicken separately on a charcoal grill until done.
  • Slice into julienne strips.
  • Take one lettuce leaf and put a small amount of cellophane noodles on top.
  • Add the chicken or beef strips (both if you would like), the peppers, carrots, green onion, shiitake mushroom, and cucumber.
  • Top with hoisin sauce or the chili cilantro sauce.
  • Serve on the side for dipping.


Author Credit: Eric Smith

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