Ingredients
- 2 T sesame or canola oil
- 1/2 red onion, finely chopped
- 2 c shredded or julienned carrots
- 1 pound ground turkey
- 1/4 c fresh lime juice
- 1 T lemon zest
- 3 T fresh lemon juice
- 2 T low-sodium soy sauce
- 2 T honey
- 1/2 c chopped fresh cilantro
- 1 head romaine or butter lettuce
- 8 ounces dried rice vermicelli
- 1 jar peanut sauce
- Options for garnish: chopped or julienned cucumbers, radish, chopped peanuts or cashews, thinly slice red, yellow, or orange pepper, sliced green onion
Preparation
Step 1
1. Set to boil a medium pot or a wok of about 4 c water.
2. In a large skillet, heat sesame or canola oil over medium heat. Add chopped red onions and carrots. Cook about 5 minutes, until just starting to soften.
3. Add turkey, season with black pepper to taste. Cook, stirring often to break up turkey into smaller pieces, about 5 minutes or until meat and vegetables are cooked through.
4. While meat cooks, whisk together lime juice, lemon zest, lemon juice, soy sauce, honey and cilantro. Set aside.
5. Once meat is done cooking, remove from heat and stir in the citrus-cilantro dressing. Season to taste with salt and pepper.
6. When water is boiling, add rice vermicelli and cook according to package directions, generally 3 to 5 minutes. Drain and rinse with cold water to stop cooking process.
7. To serve, put desired amount of rice noodles in a lettuce cup, top with turkey-carrot mixture, garnish as desired. Serve with peanut sauce on the side.