Recipe courtesy of Cooking Light, March 2005
2-1/2 oz bean threads (cellophane noodles)
1/4 cup cilantro
1/4 cup low-sodium soy sauce
1 tablespoon chili garlic paste
2 teaspoons dark sesame oil
2 cups, chopped roasted skinless, boneless chicken
12 large Boston lettuce leaves
Cover bean threads with boiling water. Let stand for 5 minutes, until softened. Drain and rinse under cold water. Combine cilantro,soy sauce, chili paste and oil, stirring with a whisk. Add noodles and chicken and toss well to coat. Spoon 1/3 cup down center of each lettuce leaf. Roll up.
Cate’s Notes: Love these, one of my favorite Summer recipes.