Step 1

In a medium-sized bowl, add all of the ingredients for the sauce and whisk to combine. Set aside.

Step 2

If you would like the vibrant white crispy noodles like the traditional recipe, in a small pot set over medium-high heat, add about 1/3 cup avocado oil. Once the oil is hot (350 F to 365 F), slowly add the noodles, breaking them up, and fry for 2 to 4 seconds. Remove the noodles using a fork or spider ladle.

Step 3

Set a large wok over medium-high heat. Once hot, spray with avocado oil and, cooking in batches, add about 1/3 of the diced chicken, salt and pepper. Cook the chicken until it’s crispy and no longer pink, about 8 to 10 minutes. Remove from the wok and set aside. Repeat with two more batches.

Step 4

Once all of the chicken is cooked, heat spray avocado oil and sesame oil. Add water chestnuts and mushrooms, cooking for 2 to 3 minutes. In the last minute, add garlic, ginger, if using, and green onions, and toss to combine.

Step 5

Add the chicken (and its juices) back to the wok and continue tossing everything together for 1 minute. Reduce the heat to low, add the prepared sauce and continuously stir as the sauce thickens. As soon as it thickens, remove the wok from the heat.

Step 6

Build the wraps Take a leaf of lettuce, add 1 tablespoon of crispy noodles and 1 to 2 tablespoons of chicken mix.