This dish is very versatile Try serving the filling on flour tortillas with hoisin sauce for a moo shoo type dish ndash or use it to top brown rice and veggies for rice bowls
Prep Time
1 hr
Dificult
Medium
Servings
4
Ingredients
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.
Cook's Note
Try ground chicken
pork
or beef in place of the turkey. They all taste wonderful in this dish.
