Description
This dish is very versatile. Try serving the filling on flour tortillas with hoisin sauce for a moo shoo type dish – or use it to top brown rice and veggies for rice bowls.
Ingredients
- 2 cups water
- 2 ounces mai fun (angel hair) rice noodles
- 1 teaspoon vegetable oil
- 4 shiitake mushrooms, sliced
- 2 teaspoons vegetable oil
- 1 (16 ounce) package ground turkey
- 6 green onions, chopped
- ¼ cup chopped water chestnuts
- 4 teaspoons finely minced fresh ginger root
- 2 teaspoons minced garlic
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon finely grated orange zest
- 12 leaves green leaf lettuce
- ½ cup bean sprouts
- 1 carrot, grated
- ½ cup salted peanuts
- ½ cup chopped fresh cilantro
- ½ cup sweet chili sauce
Instructions
- Bring 2 cups of water to a boil in a small saucepan. Turn off heat; stir in rice noodles. Cover
- and allow noodles to soak until soft
- 5 to 7 minutes. Rinse with cold water. Drain well.
- Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Cook the mushrooms in the hot oil until they are browned and softened
- about 2 minutes. Remove the mushrooms from the pan. Reserve.
- Heat the remaining 2 teaspoons of oil in the pan. Cook and stir the turkey in the oil until it is no longer pink
- 5 to 7 minutes. Stir in the green onions
- water chestnuts
- ginger
- and garlic; continue to cook for 1 minute. Mix in the reserved mushrooms
- soy sauce
- and brown sugar. Simmer briefly to combine the flavors. Take the pan off the heat; stir in the rice vinegar
- sesame oil
- and orange zest.
- To assemble lettuce wraps
- place a bit of turkey filling on each lettuce leaf. Top each with cooked noodles
- and a sprinkle of bean sprouts
- carrots
- peanuts
- and cilantro. Serve with sweet chili sauce for dipping.
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 4