Prep Time: 10 Min Cook Time: 20 Min Total Time: 30 Min
Ingredients:
- 2 Chicken Breasts
- 3 Cloves of Garlic
- 2 Tablespoons Olive Oil
- 1 Head of Lettuce
- 2 Blocks of GF Ramen Noodles
- 1/4 Cup Roasted Peanuts
- Green Onions (Garnish)
- Sauce Ingredients:
- 1/2 Teaspoon Brown Sugar
- 2 Tablespoons GF Soya Sauce
- 5 Tablespoons GF Hoisin Sauce (I use Kikkoman Brand)
- 1 Tablespoon Sambal Oelek
Directions:
- Wash your head of lettuce and cut the the head of lettuce so that you have lettuced cups to put your meat mixture into!
- Start boiling water to cook your noodles.
- Dice your chicken into 1 inch cubes (or prefered size for your lettuce wraps)
- Add to a pan with your olive oil and your cloves of garlic. Cook it until its done.
- Once water is boiling add your ramen noodles. Cook until al dente and then drain and sit for 5 mintues to dry. Then add your cooked ramen to an airfryer for 10 minutes to crisp them up for your lettuce wraps. Every few mintutes open the air fryer and stir for a more even cook. Once they are done you will need to keep in mind that you will have to break them apart into smaller pieces.
- While you are cooking chicken and boiling/frying your noodles lets make the sauce. Add all sauce ingredients to a bowl and mix thoroughly.
- Once the chicken is fully cooked and the noodles are nice and crispy add them all to one bowl with the sauce. Make sure not to forget to add your peanuts!
- Garnish you meal with green onions and serve!
Substituions:
- If you dont want to make this recipe gluten free you can use regular ramen noodles. You can also find in grocery stores what is called steam fried noodles and you can add those right into the recipe, instead of doing the steaming and frying yourself.
Notes:
- Add more sambal oelek if you like spice! It will give your meal more of a kick.
- If you are not big into spice omit the sambal oelek or use less than what the recipe asks for.
Storing:
- Leftovers last 3 days in the fridge