Asian Lettuce Rolls

This recipe is from Pampered Chefs, All the Best cookbook.  It makes enough to feed us (me, hubby, boogie, and pumpkin).  My hubby and I like spicy, so we add hot chili sauce which you can purchase on the Asian food isle at your grocery store.  The leftover store nicely in the refrigerator.  I typically just make a salad with the veggies, throw the noodles on top, and add a little of Newman’s Own Asian salad dressing.
2 pkgs. (3 oz each) oriental-flavored ramen noodles
2 C. coarsely chopped cooked chicken (I uses what is left over from a whole roasted chicken.)
1 each: red and yellow bell pepper, sliced
½ C. thinly sliced green onions with tops
2 T. reduced-sodium soy sauce
¼ tsp. ground red pepper
2 tsp. vegetable oil
1 garlic clove, pressed
1½-inch piece peeled fresh gingerroot, pressed
1 medium cucumber, scored, seeded and thinly sliced
2 medium carrots, peeled and cut into julienne strips
¼ C. chopped peanuts (optional)
24 Boston lettuce leaves
1 jar (11.5 oz) sweet and sour sauce
1. In large bowl, microwave 3 cups water on HIGH 6-8 minutes or until boiling. Break each block of noodles into quarters; add noodles and seasoning packets to boiling water. Microwave, covered, 2 minutes; stir. Drain noodles and rinse under cold water.
2. Coarsely chop chicken. Slice tops and bottoms off bell peppers; remove stems and chop tops and bottoms of peppers. Set center portions of bell peppers aside. Place noodles, chicken, chopped peppers and green onions in batter bowl.
3. In small bowl, combine soy sauce, ground red pepper, and oil. Add garlic and ginger. Pour over noodle mixture in batter bowl; toss to coat. Cover and refrigerate.
4. Slice reserved bell peppers into thin strips. Thinly slice cucumber. Cut carrots into julienne strips. To serve, spoon noodle salad into medium bowl; sprinkle with peanuts, if desired. Place bell peppers, cucumber, carrots, and sweet and sour sauce into small bowls. To serve, top each lettuce leaf with noodle salad and vegetables. Drizzle with sauce and roll up.