Asian Lettuce Wraps With Mustard Vinaigrette

Step 1

1. Place cellophane noodles in a large bowl and pour over enough boiling water to cover. Let stand for 10 minutes until soft and transparent. Drain and return to bowl.

Step 2

2. Using kitchen scissors, cut noodles into two-inch thick pieces. Add chicken (or steak), carrots, scallions and cilantro. Set aside.

Step 3

3. In a small bowl, whisk together the chicken broth, soy sauce, sesame oil and Chinese mustard. Add mixture to the chicken mixture and toss to combine.

Step 4

4. Spoon chicken (or steak) mixture into lettuce leaves and roll up.

Step 5

Serving Suggestion: The filling for the wraps is also great served warm - without the lettuce wrap