Chinese Noodle Salad inLettuce Cups

Lettuce leaves form a light, crunchy little bowl for this tasty noodle salad, so you can eat it with your hands. They also stand in for gluten-containing wrappers, making this a perfect GF appetizer to take to a party and share.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil for the noodles.

Step 2

Separate the lettuce leaves and wash them carefully; re-move the tough base of each leaf. Spin dry or roll gently in kitchen towels and set aside.

Step 3

In a large bowl, combine the cabbage, cilantro, scallions, and cucumber. Place the sesame oil, tamari, rice vinegar, and honey or agave in a measuring cup and whisk to mix.

Step 4

Cook the noodles in the boiling water according to the package directions, drain, rinse with cold water, and drain again. Gently wrap the cooked noodles in a kitchen towel to dry them more completely. Transfer the noodles to the bowl with the cabbage mixture (some may stick to the towel, so just scrape them off as best you can). Drizzle with the sesame oil mixture and toss to coat. Add the chicken and toss again.

Step 5

To serve, you have two options. You can portion the noo-dle salad into each lettuce leaf and place them on a tray, to serve as finger food. Or you can put the lettuce in a large bowl and the filling in another and have diners assemble their own. Set out the hoisin sauce, Sriracha, sesame seeds, and cashews for diners to use as desired.