Turkey Lettuce Wraps with Shiitake Mushrooms

Ingredients

• 2 ounces mai fun , angel hair
• 3 teaspoons vegetable oil , divided
• 4 shiitakes mushrooms , sliced
• 1 , 16 ounce
• 6 greens onions , chopped
• 0.25 cups 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

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.