April 8th, 2012
Recipe by Paula Bowman
To make dipping sauce, combine 1/4-cup soy sauce, lime zest and juice, 1/4-teaspoon minced ginger and brown sugar and stir, set aside. In another bowl, combine remaining 2-tablespoons soy sauce, rice vinegar and cornstarch mixture and set aside.
Heat oil in a nonstick skillet set over medium-high heat. Add mushrooms and cook, stirring often until golden brown, about 4 minutes. Add turkey, garlic, remaining 1-teaspoon ginger and red pepper flakes. Continue to cook, stirring and breaking up meat with a wooden spoon until meat is no longer pink, about 6 minutes. Add reserved cornstarch mixture and cook until sauce thickens, about 1 minute. Transfer to a serving bowl.
Meanwhile, arrange lettuce leaves, carrots, fried noodles and peanuts on a platter or separately in bowls. To eat, spoon turkey mixture into lettuce cup and garnish with carrots, fried noodles and peanuts. Serve reserved lime sauce for dipping or pour over filling in lettuce cups.