I made these for dinner last night and all the kids had fun helping me cut the veggies and put it all together and on the table. Zoe, Austin & I really liked them. Makayla mostly liked them & Holden wouldn't try them at all. As a shortcut, we used leftover rotisserie chicken, shredded.
2 (8oz) skinless boneless chicken breasts
2 tsp olive oil
sea salt & black pepper
1 Tbsp sesamie seeds
1 Tbsp honey
1 bundle dried fine Chinese egg noodles or rice noodles
1/2 cucumber
2 small carrots, pealed
1 cup snow peas
2 scallions, trimmed
1/3 cup cilantro leaves
Juice of 1 lime
1 tsp soy sauce
1 head Bibb lettuce
Optional garnish: 1 red chili pepper, finely sliced
Cook the Chicken: Get your barbecue hot. If cooking indoors, put the grill pan on high heat. Score the chicken breasts with a sharp knife at 1-inch intervals to help them cook more quickly and evenly Drizzle with olive oil; add a pinch of salt & pepper. Cook, turning occasionally, for 10 minutes, or until golden and cooked through. Coat the chicken with sesamie seeds and honey. Move to a cutting board, then use 2 forks to shred the chicken.
Make the noodle salad: Meanwhile, cook the noodles according to package directions and rain well. While they're cooling, quarter the cucumber lengthwise, scrape out the seeds, then finely slice Use your vegetable peeler to cut the carrots into ribbons. Slice the snow peas in half, and finely slice the scallions. Toss veggies with cold noodles, cilantro, lime juice , and soy sauce. Peel whole leaves off the lettuce head, wash, and spin dry (or place between 2 paper towels).
Assemble the cups: Take everything to the table and let the family build their own lettuce cups.
