Bring a pot of water to a boil then remove from heat. Drop the Rice Noodles into the water and allow them to soak for 2 minutes. Drain, rinse under cold water then toss with a little Sesame Oil to keep the noodles from sticking. Set aside
Mix the Chicken, Ginger, Cilantro and Salt. Form into meatballs. Approximately 16
Heat the Coconut Oil in a large skillet over Med-heat. Add the meatballs, turning them occasionally until browned and cooked through. About 10 minutes. Set them aside on a paper towel.
Mix together the Rice Vinegar, Honey, Lime Juice and Fresno Chilies. Stir this into Coconut Oil in the Skillet, remove from the heat and set aside
Place Rice noodles on the plates, top with some Meatballs, Carrots and the Lettuce. Drizzle some of the Pan sauce over it and garnish with some chopped Green Onions.
Note this dish is served fairly “cool” since the noodles and the meatballs will have cooled down while they are “set aside” if you would like it served at a warmer temp I would recommend adding the meatballs and the noodles back to the pan sauce and serve the portions from there