Vietnamese "Lasagna"

Name: Vietnamese "Lasagna"
Ingredients: 4 oz vermicelli noodles; 2 tbsp peanut or vegetable oil; 3 cloves garlic, minced; 1 tbsp freshly grated ginger; 1/2 None wombok (Chinese cabbage), shredded; 2 None carrots, peeled, finely sliced into matchsticks or grated; 6 None spring onions, sliced; 3 tbsp light soy sauce; 1/2 None rotisserie chicken, shredded; 1/2 bunch fresh mint, leaves picked; 2/3 cup roasted peanuts, chopped; 4 None rice paper spring roll wrappers; 1/2 cup sweet chili sauce

13 ingredients

4 steps

Ingredients

4 oz vermicelli noodles
2 tbsp peanut or vegetable oil
3 cloves garlic, minced
1 tbsp freshly grated ginger
1/2 None wombok (Chinese cabbage), shredded
2 None carrots, peeled, finely sliced into matchsticks or grated
6 None spring onions, sliced
3 tbsp light soy sauce
1/2 None rotisserie chicken, shredded
1/2 bunch fresh mint, leaves picked
2/3 cup roasted peanuts, chopped
4 None rice paper spring roll wrappers
1/2 cup sweet chili sauce

Directions

1

Place noodles in a heatproof bowl. Cover with boiling water and set aside for 5 mins to soften. Rinse under cold water until cool then set aside.
2

Meanwhile, heat oil in a wok over high heat. Cook garlic and ginger for 30 seconds. Add cabbage, carrots and most of the spring onions. Cook for 5 mins, until just softened, stirring regularly. Add soy sauce and chicken. Cook for 2 mins. Remove wok from heat and fold in most of the mint leaves and peanuts. Let cool slightly.
3

Soak rice paper sheets in warm water for about 30 seconds to soften. Remove from water and lay out individually onto 2 clean tea towels. Cut in 1/2.
4

To assemble, place 1 scoop of vegetable mixture and some noodles onto 3 serving plates. Top each with a rice paper sheet. Repeat layering. Drizzle with sweet chili sauce and sprinkle with remaining spring onions, mint and chopped peanuts.