This recipe easily serves 8.
2 cups cooked salad shrimp
2 chicken breasts, cooked and diced
1 lb. Italian sausage
shiitake, oyster and white mushrooms, about 4 cups diced
1 leek, thinly sliced and washed well
1 can water chestnuts, diced
1 cup diced onion
1 tablespoon minced garlic
1 tablespoon minced ginger
butter or red leaf lettuce leaves--or both
hoisin sauce or plum sauce
sriracha hot sauce
oil for frying
optional: shiso leaves
The first thing you do is fry the noodles. Heat skillet or wok with oil to about 350F.When the oil is hot, test it by putting in one strand of noodle and if it quickly puffs up, the oil is ready. Carefully drop on a few noodle threads at a time into the hot oil. Remove the cooked, puffed noodles from the pan and drain on paper towels. Set aside.
If you do too many at once, there's a chance all the noodles won't cook well and you might have some uncooked hard pieces. Those are horrible to bite into, so fry them a little at a time.
Wash lettuce leaves and put them in the refrigerator to crisp.
Brown sausage, drain any fat at the bottom of the pan, then add the vegetables, garlic and ginger. Saute until vegetables are wilted, then add the cooked shrimp and chicken. Cook until heated through, season with salt and pepper to taste.
Assemble the lettuce wraps by placing about a 1/2 teaspoon of hoisin or plum sauce on the bottom of the lettuce leaf, then adding some fried maifun noodles, a spoonful of the meat-vegetable filling mixture, some shiso leaves and a drizzle of sriracha hot sauce or a little more hoisin sauce.