Ingredients
Filling:
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2 ounces mai fun (angel hair) rice noodles
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3 teaspoons vegetable oil, divided
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4 shiitake mushrooms, sliced
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1 (16 ounce) package ground turkey
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6 green onions, chopped
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¼ cup chopped water chestnuts
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4 teaspoons finely minced fresh ginger
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2 teaspoons minced garlic
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3 tablespoons soy sauce
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2 tablespoons brown sugar
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1 tablespoon rice wine vinegar
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1 teaspoon sesame oil
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1 teaspoon finely grated orange zest
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12 leaves green leaf lettuce
Toppings:
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1 carrot, grated
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½ cup bean sprouts
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½ cup salted peanuts
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½ cup chopped fresh cilantro
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½ cup sweet chili sauce
Directions
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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.
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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.
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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.
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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.
