© David Malosh
Active Time
N/A
Total Time
N/A
Yield
Serves : 4

How to Make It

Step 1    

In a small bowl, whisk both soy sauces with the vinegar and sambal oelek. In a large nonstick skillet, heat the 1 tablespoon of oil until shimmering. Add the chicken and cook over moderately high heat until lightly golden, about 5 minutes. Add the onion, carrot, celery, jicama, ginger and garlic and stir-fry until the vegetables just begin to soften, about 4 minutes. Add the soy mixture and cook, stirring, until most of the liquid has evaporated, about 5 minutes. Season with salt and pepper and keep warm.

Step 2    

In a large saucepan, heat 2 inches of oil to 400°. Add the mung bean noodles and fry until some of the noodles puff, about 20 seconds. Using a slotted spoon, carefully flip the noodles and cook for 20 seconds longer, until all of the noodles puff. Transfer to paper towels to drain.

Step 3    

To serve, spoon the chicken into the lettuce leaves. Top with the crispy noodles and serve.

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