Spicy Turkey Lettuce Cups
- 4 ounces thin rice noodles
- 2 tablespoons roasted peanut oil or vegetable oil
- Juice of 3 limes, plus lime wedges for serving
- 4 teaspoons teriyaki sauce
- 1 small red or green jalapeno pepper
- 1 2 -inch piece ginger, peeled
- Finely grated zest of 1 lime
- 1 medium red onion, thinly sliced
- 2 medium bell peppers (1 red, 1 yellow), thinly sliced
- 1 pound ground turkey
- 1/4 cup roasted unsalted cashews, roughly chopped
- 1/2 cup roughly chopped fresh cilantro and/or mint
- 2 romaine lettuce hearts, leaves separated
- Cook the noodles as the label directs, then drain and toss with 1 tablespoon roasted peanut oil.
- Meanwhile, whisk the lime juice and 2 teaspoons teriyaki sauce in a small bowl.
- Combine the jalapeno (remove seeds for less heat), ginger and lime zest in a mini food processor and pulse until finely chopped, or finely chop with a knife.
- Heat the remaining 1 tablespoon roasted peanut oil in a large nonstick skillet over medium-high heat.
- Add the onion and cook, stirring, until soft, 5 minutes.
- Add the ginger mixture and cook, stirring, until toasted, 1 minute.
- Add the bell peppers and cook, stirring, 3 more minutes.
- Add the turkey and the remaining 2 teaspoons teriyaki sauce; cook, stirring, until the meat is cooked through, about 5 more minutes.
- Remove from the heat and stir in the lime juice mixture, cashews and herbs.
- Pile the noodles and turkey mixture in the lettuce leaves.
- Serve with lime wedges.
- Per serving: Calories 410; Fat 18 g (Saturated 4 g); Cholesterol 65 mg; Sodium 191 mg; Carbohydrate 37 g; Fiber 3 g; Protein 26 g
- Photograph by Antonis Achilleos
thin rice noodles, peanut oil, teriyaki sauce, red, ginger, lime, red onion, bell peppers, ground turkey, cashews, cilantro, romaine lettuce hearts
Taken from www.foodnetwork.com/recipes/food-network-kitchens/spicy-turkey-lettuce-cups-recipe.html (may not work)