Spicy Turkey Lettuce Cups

Total Time:
35 min
20 min
15 min

4 servings

  • 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

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