Asian Lettuce Rolls

Ingredients:

*2 packages (3 oz. each) chicken-flavored ramen noodles

*2 cups coarsely chopped cooked chicken

*1 each: red and yellow bell peppers

*1/2 cup thinly sliced green onions with tops

*2 tablespoons reduced -sodium soy sauce

* 2 teaspoons Asian Seasoning Mix (by pc, but they suggest using oriental flavored ramen to substitute)
*2 teaspoons vegetable oil

*1 garlic clove, pressed (or me...1/8 tsp. garlic powder)
*1 1/2-inch piece peeled fresh ginger root, pressed (or me again...1/4 tsp ground ginger)
*1 medium cucumber, scored, seeded and thinly sliced
*2 medium carrots, peeled and cut into julienne strips
*1/4 cup chopped peanuts (optional)
*24 Boston lettuce leaves (couldn't find in store, substituted with green leaf lettuce)
*1 jar (11.5 oz.) sweet and sour sauce

Directions:

1. Cook the ramen noodles as directed ( break each block of noodles into quarters). Drain noodles and rinse under cold water.

2. Slice tops and bottoms off bell peppers; remove stems and chop tops and bottoms of bell peppers. Set center portions of bell peppers aside. Place noodles, chicken, chopped bell peppers and green onions in bowl.

3. In small bowl, combine soy sauce, seasoning mix, and oil. Add garlic and ginger. Pour over noodle mixture in large bowl; toss to coat. Cover and refrigerate.

4. Slice reserved bell peppers into thin strips. Thinly slice cucumber. Cut carrots into julienne strips. To serve, spoon noodle salad into medium bowl; sprinkle with peanuts, if desires. Place bell peppers, cucumber, carrots and sweet and sour sauce into small bowls. To serve, top each lettuce leaf with noodle salad and vegetables. Drizzle with sweet and sour sauce and roll-up.

Yields 8 servings.