Categories: Asian
Ingredients
- 4 oz. thin rice noodles
- 2 tbsp roasted peanut oil or vegetable oil
- Juice of 3 limes, plus wedges for serving
- 4 tsp teriyaki sauce
- 1 small red or green jalapeno, stemmed
- 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 lb. 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
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Cook the noodles as directed, then drain and toss with 1 tbsp oil. Meanwhile, whisk the lime juice and 2 tsp teriyaki sauce in a small bowl. Combine the jalapeno, ginger and lime zest in a mini food processor and pulse until finely chopped, or finely chop with a knife.
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Heat the remaining 1 tbsp 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.
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Add the turkey to the skillet and stir in the remaining 2 tsp teriyaki sauce. Cook, stirring, until the meat is cooked through, about 5 minutes.
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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.