Name: Spicy Turkey Lettuce Cups
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.