Potsticker Noodle Lettuce Cups (Printable version)

Crisp lettuce cups filled with savory turkey and noodles in Asian-style sauce

# What you need:

→ Protein & Noodles

01 - 12.3 oz ground turkey
02 - 5.3 oz rice noodles, cooked and drained, or shirataki noodles for lower carbohydrates

→ Vegetables

03 - 1 tablespoon neutral oil such as canola or sunflower
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 4 scallions, finely sliced with green tops reserved for garnish
07 - 1 cup shredded carrots
08 - 1 cup shredded cabbage, Napa or green

→ Sauce

09 - 3 tablespoons soy sauce or tamari for gluten-free option
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon toasted sesame oil
12 - 1 teaspoon chili-garlic sauce, optional
13 - 1 teaspoon honey or sugar substitute

→ Assembly

14 - 1 large head butter lettuce, leaves separated and washed
15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro or mint leaves for garnish, optional

# How to Make It:

01 - Heat oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, approximately 5 minutes.
02 - Add minced garlic, grated ginger, and scallion whites to the skillet. Stir-fry for 1 minute until fragrant.
03 - Add shredded carrots and cabbage to the skillet. Stir-fry for 2 to 3 minutes until vegetables are just tender.
04 - Push the turkey and vegetable mixture to the side of the skillet. Add the cooked noodles and mix everything together.
05 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, chili-garlic sauce, and honey. Pour the sauce over the skillet contents and toss until well combined and heated through.
06 - Remove from heat and stir in half of the reserved scallion greens.
07 - Spoon the turkey-noodle mixture into individual butter lettuce leaves. Top with sesame seeds, remaining scallion greens, and fresh herbs if desired.

# Expert Advice:

01 -
  • It tastes like potstickers but won't leave you feeling weighed down afterward.
  • Everything comes together in 30 minutes, so it's perfect for nights when hunger strikes hard but time is short.
  • The butter lettuce cups are fun to assemble and eat with your hands, turning dinner into something playful.
02 -
  • Don't overcook the vegetables if you want them to hold their snap; 2 to 3 minutes of stirring is the sweet spot, not longer.
  • If using shirataki noodles, rinse and drain them twice before cooking to remove the funky smell they sometimes have straight from the package.
03 -
  • If your butter lettuce leaves seem thin or prone to tearing, chill them in ice water for 10 minutes before serving so they're extra crisp and sturdy.
  • Make the sauce in advance and store it in the fridge; the flavors marry overnight and it reheats in 30 seconds in a small pan.
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