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

1. 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.

2. 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.

3. 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.

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.

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