Posts Tagged ‘vermicelli’

12 sugar snap peas, julienned
1 celery stalk, julienned
1/2 orange pepper, julienned
2 medium carrots, peeled and julienned
20 3-inch lengths green onion, julienned
100 grams rice vermicelli noodles, cooked and drained
2 cooked chicken breasts (poached or from a roasted chicken)
1 head iceburg lettuce, separated into leaves, cut into 4×6” pieces
As vegetables are julienned, place them on a baking sheet or platter that’s been lined with a damp paper towel. Cover with a second damp towel to keep from drying.
For the Asian dressing whisk together:
1/2 cup sweet chilli sauce
1/4 cup rice wine vinegar
2 tbs soy sauce
2 tbs mirin
1 tbs hoisin
1 tsp sambal oelek
Cup a piece of lettuce in the palm of your hand. Fill with a little of each ingredient. Drizzle with dressing and fold into a wrap.
Cooks note: “Julienne” is a method for cutting vegetables into matchstick-sized and shaped pieces. There’s a good slideshow at goodhousekeeping.com (keyword julienne). Rice vermicelli and the ingredients for the dressing are available in most supermarkets’ Asian sections.

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