Rating: 3 stars
4566 Ratings
  • 1 star values: 0
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  • 3 star values: 4566
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  • 5 star values: 0
  • 4,566 Ratings
Ming Tsai
August 2012

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Credit: © David Malosh

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Suggested Pairing

Fruity, lively Oregon Pinot Gris.

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