Turkey Lettuce Wraps with Shiitake Mushrooms

Lean ground turkey, rich shiitake mushrooms, and lots of crunchy water chestnuts come together quickly in a tasty filling for lettuce leaf wrappers.

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Bring 2 cups of water to a boil in a small saucepan.Turn off heat; stir in rice noodles. Cover, and allow noodles to soak until soft, 5 to 7 minutes. Rinse with cold water. Drain well.

Heat 1 teaspoon of the oil in a large skillet over medium-high heat.Cook the mushrooms in the hot oil until they are browned and softened, about 2 minutes.Remove the mushrooms from the pan. Reserve.

Heat the remaining 2 teaspoons of oil in the pan.Cook and stir the turkey in the oil until it is no longer pink, 5 to 7 minutes.Stir in the green onions, water chestnuts, ginger, and garlic; continue to cook for 1 minute.Mix in the reserved mushrooms, soy sauce, and brown sugar. Simmer briefly to combine the flavors.Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest.

To assemble lettuce wraps, place a bit of turkey filling on each lettuce leaf.Top each with cooked noodles, and a sprinkle of bean sprouts, carrots, peanuts, and cilantro.Serve with sweet chili sauce for dipping.

Turkey Lettuce Wraps with Shiitake Mushrooms

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