• Cooking Time:
  • Servings:
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  • 2 packages (3 oz each) chicken flavor ramen noodles
  • 2 cups coarsely chopped chicken
  • 1 each: red and yellow bell pepper
  • 1/2 cup thinly sliced green onions w/ tops
  • 2 tbsp soy sauce
  • 2 tsp vegetable oil
  • 1 garlic clove, pressed
  • 1 1/2-inch piece peeled gingerroot, pressed
  • 1 medium cucumber, scored, seeded, and thinly sliced
  • 2 medium carrots, peeled and cut into julienne strips
  • 1/4 cup chopped nuts (optional)
  • 24 Boston lettuce leaves
  • 1 jar (11.5 oz) sweet and sour sauce


  • 1. Microwave 3 cups water an high 6-8 minutes or until boiling. Break each block of noodles into quarters; add noodles and seasoning packets to boiling water. Microwave, covered, 2 minutes; stir. Drain noodles and rinsee under cold water.
  • 2. Coarsely chop chicken. 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, chcken, and chopped bell peppers and green onions in large bowl.
  • 3. In smaller bowl, combine soy sauce, seasoning mix, and oil. Add garlic and ginger. Pour over noodle mixture; toss to coat. Cover and refrigerate.
  • 4. Slice reserved bell peppers into thin strips, Thinly slice cucmber.
  • Cut carrots into julienne strips.
  • To serve, spoon noodle salad into medium bowl; sprinkle with peanuts, if desired.
  • Place bell peppers, cucmber, 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 roll up.

Categories: Asian  Lunch  Main Dish  Nuts  Poultry  Vegetable 
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