Turkey Lettuce Wraps with Shiitake Mushrooms
Ingredients
- 2 ounces mai fun (angel hair) rice noodles
- 3 teaspoons vegetable oil, divided
- 4 shiitake mushrooms, sliced
- 1 (16 ounce) package ground turkey
- 6 green onions, chopped
- ¼ cup chopped water chestnuts
- 4 teaspoons finely minced fresh ginger
- 2 teaspoons minced garlic
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon finely grated orange zest
- 12 leaves green leaf lettuce
- 1 carrot, grated
- ½ cup bean sprouts
- ½ cup salted peanuts
- ½ cup chopped fresh cilantro
- ½ cup sweet chili sauce
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Instructions
- Bring 2 cups water to a boil in a small saucepan; turn off heat. Stir in rice noodles, cover the saucepan, and soak until soft, 5 to 7 minutes. Rinse noodles with cold water. Drain well.
- Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Add mushrooms; cook until brown and soft, about 2 minutes. Transfer mushrooms to a bowl; set aside.
- Heat remaining 2 teaspoons vegetable oil in the same skillet. Add turkey; cook until no longer pink, 5 to 7 minutes. Stir in green onions, water chestnuts, ginger, and garlic; cook for 1 minute. Add reserved mushrooms, soy sauce, and sugar; simmer to combine flavors, 1 to 2 minutes. Off heat, stir in vinegar, sesame oil, and orange zest.
- Divide turkey filling among lettuce leaves; top with cooked noodles, a sprinkle of carrots, bean sprouts, peanuts, and cilantro. Serve with sweet chili sauce for dipping.
Source
Original recipe: View Original