PF Chang's Chicken Lettuce Wrap Salad with Crispy Rice Noodles
This Asian-inspired salad captures the essence of P.F. Chang's beloved chicken lettuce wraps in deconstructed bowl form. Ground chicken is marinated in a savory blend of soy, sesame oil, and chili heat, then pan-fried until golden and broken into tender morsels. The dish balances umami-rich hoisin and oyster sauce with bright sesame and rice vinegar. Crispy fried rice noodles add textural contrast to fresh romaine and water chestnuts. This version layers all components in a bowl rather than in lettuce cups, making it faster to assemble and easier to eat. Perfect for weeknight dinners, meal prep, or impressing guests who love restaurant-quality Asian cuisine without the takeout bill. The combination of warm spiced chicken, cool lettuce, and crunchy noodles creates an addictive contrast that satisfies cravings for both comfort and freshness.
Ingredients
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp mirin
- 2 tsp sriracha or sambal oelek
- 1 tsp chili oil
- 1 pound ground chicken
- 4 cloves garlic, minced
- 4 oz mushrooms, chopped
- 3 green onions, thinly sliced
- 1 inch knob ginger, minced
- 15 tbsp water chestnuts, mincedsliced jicama1:1vegetable
similar crunch, slightly sweeter
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil, for frying
- 1 head romaine lettuce, chopped
- 2 sheets rice paper, cut into strips or rice noodlesstore-bought crispy chow mein noodles1:1noodles
convenience, consistent crispness
- avocado oil, for frying
Instructions
- 1
In a large bowl, combine soy sauce, rice vinegar, sesame oil, mirin, sriracha, chili oil, ground chicken, garlic, mushrooms, green onions, ginger, and water chestnuts. Mix well and set aside to marinate.
- 2
In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, and sesame oil to make the dressing. Set aside.
- 3
Heat avocado oil in a small frying pan over medium heat. Working in batches, fry the rice noodle strips until crisp. Transfer to a paper towel-lined plate.
- 4
Heat sesame oil in a large skillet over medium heat. Add the marinated chicken mixture and cook until browned throughout, breaking it into small pieces with a spatula. Drain excess grease and cool briefly.
- 5
Divide chopped romaine lettuce among bowls. Top with the cooked chicken mixture. Drizzle with dressing and garnish with green onions and crispy rice noodles.
Tips
Marinate the chicken mixture for the full 15 minutes to allow the soy, sesame, and chili flavors to penetrate the meat. This step builds depth and ensures each bite is seasoned throughout, not just on the surface.
Fry rice noodles in small batches to prevent crowding. Each piece must reach full crispness; overcrowding lowers oil temperature and creates chewy centers rather than shatter-crisp texture.
Break the ground chicken into small, even pieces while it cooks. Use your spatula to press and separate constantly so you get tender morsels that coat evenly with sauce rather than dense clumps.
Good to Know
Store cooked chicken in an airtight container refrigerated up to 3 days. Keep dressing separate. Lettuce and crispy noodles are best assembled fresh; store components separately and combine just before eating.
Marinate chicken up to 4 hours. Cook chicken and fry noodles up to 1 day ahead. Store separately. Chop lettuce and vegetables up to 8 hours ahead in sealed containers.
Serve immediately after assembly. Warm chicken over cool lettuce with crispy noodles provides ideal textural and temperature contrast.
Common Mistakes
Skip the marinating step to avoid flat, under-seasoned chicken that lacks depth and fails to compete with the dressing.
Overcrowd the pan when frying noodles to avoid soggy, chewy strips instead of shatter-crisp garnish.
Drain the cooked chicken to avoid a greasy, heavy salad that masks the bright dressing and fresh lettuce.
Substitutions
convenience, consistent crispness
similar crunch, slightly sweeter
FAQ
Can I make this salad ahead for meal prep?
Cook the chicken and fry noodles up to 1 day ahead, stored separately. Chop lettuce and vegetables up to 8 hours prior. Assemble bowls just before eating so noodles stay crispy and lettuce remains fresh. Dress each bowl individually to prevent wilting.
What if I don't have sesame oil?
Use neutral oil like canola or vegetable oil in the same quantity, but the signature toasted sesame flavor will diminish. To recover some depth, stir a few drops of pure sesame oil into the dressing only. Avoid substituting entirely or the dish loses authentic character.
How long do leftovers keep and can I freeze this?
Cooked chicken lasts 3 days refrigerated in airtight containers. Dressing keeps 1 week. Do not freeze the assembled salad. Freeze cooked chicken up to 2 months in a freezer bag; thaw overnight in the refrigerator and reheat gently. Crispy noodles do not freeze well.