Asian Lettuce Cups with Ground Turkey & Green Apple

ingredients

1 lb ground turkey
1 tsp minced garlic
1/2 tsp grated ginger
2 cups frozen carrot/pea mix OR red/yellow bell peppers, finely diced
2 stalks, scallions
1/2 green apple, finely diced
Toppings/Wrap:
2 skeins, Mung Bean Noodles
2 medium carrots, peeled into thin strands
1 head boston bibb lettuce, leaves washed and separated
The Sauce:
1 1/2 tablespoons Hoisin Sauce (for GF: substitute w/ tangerine marmalade which I ABSOLUTELY LOVE)
1 teaspoon soy sauce (for GF: tamari)
1/2 teaspoon sesame oil
1 teaspoon rice wine vinegar
1/4 tsp ground pepper
1 tsp Sriracha hot sauce

1
Fry noodle - wok or a pot (something not too wide at its base. the smaller the base width, the less oil you will need to use). Fill with about 2” of oil. While oil is heating to 375F, use your hands to separate the strands of the mung bean noodle into small clumps. When oil hot, fry one batch at a time. It should only take 10 seconds to fry. Remove, drain paper towels.
2
Heat wok on high heat with cooking oil. When oil is hot, add scallions, ginger and garlic and fry a few seconds until fragrant. Add chicken and fry until 80% cooked through. Add vegetables and cook 1 minute. Add sauce ingredients. Let simmer for 1 minute to thicken slightly. Add apples. Toss to coat. Immediately remove from heat. You don’t want to “cook” the apples - keep them nice and crunchy. Serve with hot sauce sauce, lettuce cups, fried noodles.
3
Serve with more rooster sauce, lettuce cups, fried noodles and shaved carrots.

Source: Lauren