summer
favoritesSPICY TURKEY LETTUCE CUPS ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
4 ounces thin rice noodles
2 tablespoons roasted peanut oil or vegetable oil
Juice of 3 limes, plus wedges for serving
4 teaspoons teriyaki sauce
1 small red or green jalapeño pepper, stemmed
(remove seeds for less heat)
1 2-inch piece fresh 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
¼ cup roasted unsalted cashews, roughly chopped
½ 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 oil. Meanwhile, whisk the lime juice and 2 teaspoons teriyaki
sauce in a small bowl. Combine the jalapeño, ginger and lime zest in a mini
food processor and pulse until finely chopped, or finely chop with a knife.
2.Heat the remaining 1 tablespoon oil in a large nonstick skillet over
medium-high heat. Add the red onion and cook, stirring, until soft,
5 minutes. Add the ginger mixture and cook, stirring, until toasted, about
1 minute. Add the bell peppers and cook, stirring, 3 more minutes.
3.Add the turkey to the skillet and stir in the remaining 2 teaspoons
teriyaki sauce. Cook, stirring, until the meat is cooked through,
about 5 minutes.
4.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.
ANTONIS ACHILLEOS.2 FOOD NETWORK MAGAZINE
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