| 2 packages | (3 oz each) chicken flavored ramen noodles |
| 2 cups | Coarsely chopped cooked chicken |
| 1 | Each: red and yellow bell pepper |
| 1/2 cup | Thinly sliced green onions with tops |
| 2 tbsp | Reduced-sodium soy sauce |
| 2tsp | Pantry Asian Seasoning Mix |
| 2 tsp | Vegetable oil |
| 1 | Garlic clove, pressed |
| 1 1/2 | Inch peice peeled fresh gingerroot, pressed |
| 1 | Medium cucumber, scored, seeded and thinly sliced |
| 2 | Medium carrots, peeled and cut into julien strips |
| 1/4 cup | Chopped peanuts (optional) 24 Boston lettuce leaves |
| 1 jar | Sweet and sour sauce |
1. Microwave 3 cups water on High 6-8 minutes or until boiling. Break each block of noodles into quaters; add noodles and seasoning packets to boiling water. Microwave, covered, 2 minutes; stir. Drain noodles and rinse under cold water.
2. Slice tops and bottoms off bell peppers; remove stems and chop tops and bottoms of bell peppers. Set center portions aside. Place noodles, chicken, chopped bell peppers and green onions in bowl.
3. In small bowl, cobine soy sauce, seasonging mix and oil. Add garlic and ginger pressed. Pour over noodle mixture in batter bowl; toss to coat. Cover and refrigerate.
4. Slice reserved bell peppers into thin strips. Thinly slice cucumber. Cut carrots into julienne strips. To serve, spoon noodle salad into medium bowl; sprinkle with peanuts, if desired. Place bell peppers, cucumber, carrots and sweet and sour sauce into small bowls. To serve, top each lettuce leaf with noodle salad and vegetables. Drizzle with sweet and sour sauce and roll up.