Lettuce Wraps and Sesame Noodles

Lettuce Wraps

1 lb. ground chicken
4 tsp soy sauce
2 tsp rice wine or cooking sherry
2 tsp cornstarch
2 tsp oil
2 cloves garlic, minced
2 tsp fresh ginger, grated

1 small onion, diced
8 mushrooms, diced
1 small can water chestnuts, diced
1 red bell pepper, diced
4 tsp rice vinegar
3 Tbsp oyster sauce
1 head iceberg lettuce, separated into at least 12 full leaves
1 ½ C rice, cooked
1 (11 oz) can mandarin oranges, drained

In a bowl, mix the ground chicken the soy sauce, rice wine, and cornstarch and let marinate for 10 minutes at room temperature. Heat a wok or large skillet over high heat. When hot, add the oil, swirling to coat. Stir in the garlic, ginger, onion and pepper. Fry for 30-60 seconds, until fragrant. Add the ground chicken, cooking and stirring until lightly browned, about 4-5 minutes. Stir in the mushrooms, water chestnuts, rice vinegar, and oyster sauce. Simmer until the meat is cooked through, about 4 minutes. Assemble the lettuce wraps by spooning rice and filling onto each lettuce leaf and rolling up. Top with mandarin orange sections.

Sesame Noodles

12 oz soba noodles, cooked and drained
¼ C soy sauce
2 Tbsp sugar
4 cloves garlic, Minced
2 Tbsp rice wine vinegar
3 Tbsp sesame oil
4 Tbsp oil
2 Tbsp water
4 green onions, sliced

Whisk all ingredients, except noodles and green onions, together in a bowl. Add noodles and toss to coat. Add green onions and toss.

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