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
- water: 2 cups
- ounces mai fun (angel hair) rice noodles: 2 piece
- vegetable oil: 1 tsp
- shiitake mushrooms: 4 piece (sliced)
- vegetable oil: 2 tsp
- ground turkey: 1 pack (16 ounce pack)
- green onions: 6 piece (chopped)
- water chestnuts: 0.25 cup (chopped)
- finely minced fresh ginger root: 4 tsp
- garlic: 2 tsp (minced)
- soy sauce: 3 Tbsp
- brown sugar: 2 Tbsp
- rice vinegar: 1 Tbsp
- sesame oil: 1 tsp
- finely grated orange zest: 1 tsp
- leaves green leaf lettuce: 12 piece
- bean sprouts: 0.5 cup
- carrot: 1 piece (grated)
- salted peanuts: 0.5 cup
- fresh cilantro: 0.5 cup (chopped)
- sweet chili sauce: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
