Thursday, April 15, 2010

Spicy Asian Lettuce Wraps

Over the past few years I have made numerous recipes from Cooking Light, and I have come to find that some of the magazine's recipes are disappointingly bad. I had high hopes for a ricotta pasta awhile ago, that ended up a congealed mass of cheese and dried herbs....quite unedible.

These wraps.....are 100% edible and delicious, a definite Cooking Light success. The hubby was a bit skeptical as he claims to have never seen lettuce wraps before, but I'm pretty sure he is now a lettuce wrap convert. The meat mixture is pretty spicy, almost too much for me, so you can always cut back on the amount of chili paste.

Spicy Asian Lettuce Wraps
Source: Adapted from Cooking Light


2 1/2 ounces rice noodles
1/4 cup low-sodium soy sauce
1 tablespoon chile paste with garlic
2 teaspoons dark sesame oil
1 lb. ground turkey
8-12 large Boston or Romaine lettuce leaves

Heat skillet over medium-high heat; brown turkey; drain off any excess grease/liquid.
Meanwhile, add rice noodles to boiling water; boil 6-7 minutes until al dente. Drain noodles and rinse under cold water. Chop noodles into bite size pieces.
Combine soy sauce, chile paste and sesame oil in large bowl. Add cooked noodles and turkey to soy sauce mixture, toss well to coat.
Spoon about 1/3 cup turkey mixture down center of each lettuce leaf; roll up.

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