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Asian Noodles Lettuce Wraps

Cooking Time: 45 minutes


  • 1 Zest of Lime
  • 4 Tbsp Soy sauce
  • 1 small Piece ginger, grated
  • 2 cloves Garlic, grated
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Honey
  • 1 tsp Chili Paste
  • 1 tsp Vegetable Oil
  • 1 Tsp Cornstarch
  • 4-5 pieces Perfetto Vermicelli bundles
  • 2 Chicken breasts, diced into very small cubes
  • 12-14 pieces Romaine Lettuce leaves
  • ¼ C Fresh Coriander, chopped
  • 3 pieces Green Onions, thinly sliced
  • 2 Tbsp Toasted Black and White Sesame Seeds
  • 1 Tbsp Toasted sesame oil
  • 1-2 Red chillies, thinly sliced
  • ¼ C Roasted cashews, chopped
  • Fresh mint leaves
  • Sweet chilli sauce & lime wedges to serve


  • 1.
    In a small mixing bowl, add the sauce ingredients and whisk to combine.
  • 2.
    In a medium bowl, add the chopped chicken, pour the sauce over, and half the green onions. Mix and marinate for 10 minutes.
  • 3.
    In a large pot of boiling water, cook the vermicelli bundles into loose strands, drain and rinse with cold water.
  • 4.
    Once vermicelli is cooled, add to a bowl, then toss with sesame oil, coriander, and sesame seeds. Mix and set aside.
  • 5.
    In a pan over medium high heat, add the diced chicken and cook until the chicken is browned and sauce has thickened. Set aside to cool.
  • 6.
    To serve, lay the lettuce leaves on a flat platter and fill with some of the vermicelli noodles.
  • 7.
    Top each one with a bit of chicken mixture, and sprinkle with mint, chilli, cashews, and the rest of the green onions.
  • 8.
    Serve immediately with sweet chilli sauce and lime wedges on the side.

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