These chive-tied bundlesare filled with matchstick-sliced vegetables and soft sesame noodles. No utensilsare needed -- just grab one and enjoy.

Martha Stewart Living, June 2005


Recipe Summary

Makes 18


Ingredient Checklist


Instructions Checklist
  • Whisk together hoisin sauce, lime juice, soy sauce, toasted sesame seeds, Asian chile oil, fish sauce, and brown sugar in a medium bowl.

  • Cook noodles according to package instructions; drain. Combine noodles, hoisin mixture, and cilantro in a large bowl; toss. Let stand at room temperature, tossing occasionally, 15 minutes.

  • Soak 1 rice-paper wrapper in a bowl of hot water until softened, 30 seconds to 1 1/2 minutes. Lay the wrapper flat on a paper towel or a piece of parchment paper. Cover with another paper towel or piece of parchment paper. Repeat with 2 more wrappers. Lay the wrappers flat on a clean work surface.

  • Place 1 lettuce leaf (or part of a leaf) on top of 1 wrapper so that the top edge of the leaf extends over top edge of wrapper. Top with a mix of bell peppers, jicama, carrots, mushrooms, and pea shoots. Place a small amount of the marinated noodles on top of the vegetables.

  • Fold the bottom two-thirds of the wrapper up over the filling. Fold 1 side over the filling and roll up tightly, being careful not to tear the wrapper. Gently tie a chive around the middle of the wrap to hold it together. Transfer to a large platter; cover with a damp paper towel. Repeat with remaining wrappers and filling, working 3 at a time.

  • Refrigerate in an airtight container (or store in a chilled cooler) up to 2 hours until ready to serve.

Cook's Notes

To julienne the vegetables, cut theminto thin matchstick-size pieces using asharp knife or a mandoline. Refrigerate them in an airtight container untilready to use, up to three hours.