Chicken Lettuce Wraps

For the Noodles

Heat 1 cup of vegetable oil

Cut the dry vermicelli noodles into smaller 1/2 - 1 inch strands

Add the dry noodles to the hot oil and they should instantly puff up and expand. Make sure to do this in small batches for an even cook.

Remove the fried vermicelli noodles using a sifter spoon and set aside for later

For the Chicken

Add the ground chicken to a heated wok or pan

Break up the ground chicken into small pieces using a wooden spoon or spatula and cook for approximately 5 minutes until cooked through

Add the diced onion, minced ginger, and minced garlic. Sauté until onions are translucent

Drain the can of water chestnuts and dice into smaller pieces, then add to the wok

Add the hoisin sauce, soy sauce, sesame oil, and rice wine vinegar

Mix in chopped green onions and stir everything together

Let simmer until the sauce thickens then add to noodles