# Components:
→ Turkey & Noodles
01 - 1 pound lean ground turkey
02 - 6 ounces shirataki noodles or cooked rice noodles
03 - 1 tablespoon vegetable oil
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced
06 - 2 green onions, thinly sliced
07 - 1 cup shredded carrots
08 - 1 cup shredded cabbage
→ Sauce
09 - 3 tablespoons low-sodium soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon hoisin sauce
12 - 1 teaspoon toasted sesame oil
13 - 1 teaspoon chili garlic sauce, optional
→ Assembly
14 - 12 large butter lettuce leaves, washed and dried
15 - 1 tablespoon sesame seeds, optional
16 - 2 tablespoons chopped fresh cilantro or mint, optional
# Method:
01 - Cook noodles according to package directions. Rinse shirataki noodles thoroughly and pat dry, or prepare rice noodles as directed. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking up with a spoon, until browned and cooked through, approximately 5 to 6 minutes.
03 - Add minced garlic, ginger, and half of the sliced green onions to the skillet. Sauté for 1 minute until fragrant.
04 - Stir in shredded carrots and cabbage. Cook for 2 to 3 minutes until vegetables are softened.
05 - In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, and chili garlic sauce if using.
06 - Add cooked noodles and prepared sauce to the skillet. Toss all ingredients together and cook for 2 to 3 minutes until heated through and well combined.
07 - Spoon turkey noodle mixture into butter lettuce leaves. Garnish with remaining green onions, sesame seeds, and fresh herbs if desired.
08 - Serve immediately as handheld wraps.
