IN THE KIT
12 ozground chicken
2 ozwater chestnuts
4 ozvermicelli noodles (GF)
4 ozred cabbage
2 ozgreen onion
1 ozginger/onion/garlic/ponzu/sesame oil blend
8 ozZesty Asian Sauce
2 ozginger/onion/garlic mix
8 pcsleafy lettuce cups
Kitchen Items Needed
Medium pot filled with water
1 large skillet
1 medium skillet
Cutting board & knife
Core & thinly slice cabbage, then cut into smaller bite size pieces;
Remove stems & roughly chop mushrooms;
Finely chop water chestnuts;
Finely chop green onion, separating the green & white ends.
Boil water in pot. Turn off & add noodles, soaking for 3-5 minutes until tender. Drain, rinse with cold water, & set aside.
In a large skillet over medium-high heat, add a small drizzle of olive oil. Add onion/ginger/garlic mixture & cook until fragrant for about 1 minute. Add chicken & mushrooms, cook for 8-10 minutes until chicken is golden brown, breaking up meat with a wooden spoon. Turn off the heat & stir in chestnuts & half of the Asian sauce, mix well.
Heat ginger/sesame oil blend & white ends of onion in a medium skillet over medium high heat until fragrant, about 1 minute. Add cabbage & cook for 5-7 minutes until tender.
Separate lettuce leaves on a platter or plate. Add desired amount of noodles. Using a large spoon, scoop chicken mixture into the centre of each lettuce leaf & top with shredded carrots & cooked cabbage. Drizzle with any extra sauce, sprinkle with peanuts & top with green onions.