INSTRUCTIONS

1. Preheat oven to 425°F
2. Carefully core and separate the lettuce leaves. Soak in cold water to wash and crisp the leaves
3. Drain water and dry lettuce leaves with a towel
4. Cook Chicken Nuggets as per package directions
5. When Chicken Nuggets are fully cooked, cut each nugget in ¼’s and cover with foil to keep warm
6. Bring a medium saucepan of water to a boil. Turn off heat, and immerse noodles. Do NOT boil. Allow noodles to rest in water for 5 minutes, taste for doneness
7. When noodles are al dente, rinse in cold water and drain. Place noodles in a bowl.
8. Mix noodles with carrots and sliced scallions. Dress with sesame oil and soy sauce. Cover and set aside.

NOTES

1. Hold a lettuce leaf cupped in your hand
2. Place a few slices of cucumber down the side
3. Place a small pile of noodle mixture next to cucumbers
4. Top with nugget pieces, grated carrots, and scallions
5. Drizzle with sauce…and repeat!