Asian Lettuce Wraps - Light summer fare

Looking for a refreshing summer dish? You can make this dish with or without cooking by purchasing a rotisserie chicken from a grocery store. If you purchase, there will be leftovers for another meal, or you can roast your own chicken. For my Asian/Oriental dishes I have found most grocery stores carry all that I need. That said, shopping at the Asian markets offers a wider selection and I can usually make the dish for half the price. Our local market has expanded their selection to include a wider selection of brown rice style noodles and organic fare. 
Asian Lettuce Wraps

Makes enough for approximately 4

3 ounces bean thread (cellophane) noodles (I like to use the brown rice ones when available)

¼ cup fine chopped cilantro

1/8 to ¼ cup low-sodium soy sauce

1 heaping Tablespoon chile paste with garlic

2 teaspoons dark sesame oil

2 teaspoons fish sauce

2 cups chopped roasted skinless chicken

Romaine or Boston lettuce leaves, approx 12

Cover bean thread noodles with extra hot water.  Let stand for 5 minutes or until softened. Drain and rinse under cool water.  Once drained thoroughly chop noodles, ½ inch or smaller.

Combine in a separate bowl cilantro, 1/8 cup soy sauce, chile paste, sesame oil and fish sauce. Add chopped noodles and chicken to soy sauce mixture, toss well to coat, may add additional soy sauce if needed.  Spoon mixture on to lettuce leaves. 

This dish may be made in advance and kept refrigerated for a few days.