Teriyaki Turkey Lettuce Wraps
Family-friendly meal of the week: teriyaki turkey lettuce wraps, somen noodle & carrot salad, fresh mint
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- (a) somen noodles
- (b) napa cabbage, carrot
- (c) sriracha aioli
- (d) ground turkey, marinated cremini mushroom
- (e) teriyaki sauce
- (f) romaine leaf
- (g) mint
- medium saucepot
- skillet or saute pan
- wooden spoon
- For best results, take the turkey out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the turkey longer than this recipe card indicates.
- Fill a medium saucepot 2/3 of the way full with water. Put the pot on the stove over high heat. Lightly salt the water. When the water is boiling, add the somen noodles (a) to the pot. Cook for 1 and 1/2 minutes, stirring occasionally. When the noodles have cooked, pour into a strainer and then rinse with cool water.
- Pour the napa cabbage and carrots (c) to a mixing bowl. Season with a pinch of salt and pepper. Add the cooked noodles to the bowl. Gently toss. Pour the sriracha aioli (d) over top and mix again to coat the noodles and vegetables with the dressing. Set aside.
- Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Cut open the package of ground turkey (e) and place in the pan. Season with a pinch of salt and pepper. Cook for 2 minutes without stirring, then stir with a wooden spoon, and cook for another 3-5 minutes until the turkey has completely browned, stirring occasionally.
- When the turkey has browned, add the teriyaki sauce (e) to the pan. Stir well to coat the turkey with the sauce. Taste and add salt and pepper if you wish.
- Lay out a bibb lettuce leaf (f) on your serving plate. Spoon the noodle salad and teriyaki turkey into the lettuce leaf. Top with mint (g) if you wish.
These are a big hit with the whole family, especially my 6 year old!
September 17, 2020