Print: Turkey Lettuce Wraps with Shiitake Mushrooms

This turkey lettuce wraps with shiitake mushrooms recipe 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.

Prep

33 min

Cook

64 min

Servings

Difficulty

Hard

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 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 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 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 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.

Nutrition per serving

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