Mix the first 5 ingredients together in a bowl until the sugar is dissolved. Set aside.

For the special sauce, heat a small saucepan over medium heat. Add the 6 ingredients listed. Whisk until the sugar has dissolved. Set that aside.

In a wok or large pan, heat the peanut oil. Once hot, add the ground chicken and cook, break up into small pieces, until nearly cooked through. Then add the water chestnuts and shiitake mushrooms. Add the garlic. Cook for 1 minute, constantly stirring, to avoid burning the garlic. Now add the green onions and sesame oil. Toss it all together. Pour in the chicken sauce and mix until fully combined. Remove from the heat.

If you’re making the noodles, heat a high-smoke-point oil (like peanut oil) in a pot. Break up a handful of the rice noodles, into match-stick-sized pieces. When the oil reaches 400-420° F(205-215°C), add the rice sticks, a little at a time, and cook just until they puff up, about 20 seconds. Remove right away with a slotted spoon and let drain on a paper towel.

To prepare the lettuce, cut half a head of Iceberg lettuce in half again. Cut off the stem. Carefully pull apart the leaves. Set the leaves in an ice bath for about a minute, then remove them to a paper towel and pat them dry.

It’s best to assemble the wraps individually right before eating so they don’t become soggy. Serve the chicken on top of the fried noodles with the special sauce on the side.