Shiitake Turkey Lettuce Wraps

Begin by heating 2 cups of water in a small saucepan over high heat until it reaches boiling point. Then, switch off the heat source and add the rice noodles to the saucepan. Cover it and let the noodles sit for 5-7 minutes, or until they become soft. After that, rinse them with cold water and drain the excess liquid thoroughly.

Next, heat 1 teaspoon of oil in a large skillet over medium-high heat. Add the sliced mushrooms to the hot pan and cook until they turn brown and become tender, approximately 2 minutes. Remove the cooked mushrooms from the pan and set them aside for later use.

In the same skillet, heat the remaining 2 teaspoons of oil over medium-high heat. Add the diced turkey to the pan and cook until it reaches an internal temperature of 165°F (74°C), about 5-7 minutes. Stir in the chopped green onions, water chestnuts, grated ginger, and minced garlic; continue to cook for 1 minute. Combine the cooked turkey with the reserved mushrooms, soy sauce, and brown sugar by stirring them together briefly. Remove the pan from the heat source.

To add flavor, stir in 1-2 tablespoons of rice vinegar, 1 teaspoon of sesame oil, and some grated orange zest into the pan.

Finally, assemble the lettuce wraps by placing a small amount of turkey filling on each leaf. Top with cooked noodles, and sprinkle some bean sprouts, carrots, peanuts, and cilantro over the filling. Serve with sweet chili sauce on the side for dipping.