2 servings I 4 servings

• Bring a medium pot of water to a boil. Add rice noodles and cook until softened, 3-4 minutes. Drain and rinse cooked rice noodles with cold water to stop the cooking process. Toss chilled noodles with 2T I 4T sweet chili dipping sauce, refrigerate until mealtime.
• Wash and dry all produce. Pick and chop cilantro. Trim and thinly slice green onions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrot into ribbons, rotating and applying firm pressure to the peeler as you go.
• Separate leaves of iceberg lettuce head to make individual lettuce cups. Store prepped veggies in refrigerator until mealtime. Thinly slice shiitake mushrooms.
• In a large sauté pan, heat 2T I 4T of oil over high heat. Add sliced chicken and cook until browned (about 4 minutes).
• Add whites from green onion and sliced shiitake mushrooms. Continue to cook for an additional 3 minutes.
• Add Szechuan sauce and cook until the sauce thickens, and the chicken is cooked through. Transfer to a serving bowl.
• Remove prepped rice noodles and veggies from the refrigerator. Plate lettuce cups, shredded cabbage, carrot ribbons, rice noodles, green onions, cilantro, and sweet chili dipping sauce on a serving dish.
• Fill lettuce cups with your choice of toppings.

  Serve & enjoy!