What a delicious and refreshing take on lettuce wraps. You might think that apple is a strange addition, but it’s perfect in these wraps.
And to quote another blog…..”if you’ve never fried mung bean noodles, go out and buy some and fry them NOW. it is a life changing experience. Seriously. Just make way less than you think you’ll need as a little noodle becomes a lot of noodle after it’s been fried.” These are very fun and even more delicious!
1-1/2 tablespoons hoisin sauce
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine vinegar
freshly ground black pepper
1 teaspoon Sriracha hot sauce
1 teaspoon finely minced garlic
1/2 teaspoon grated fresh ginger
2 stalks, scallions
1 pound ground turkey or chicken
2 cups mixed vegetables (frozen pea/carrots, finely diced bell peppers, etc.)
1/2 green apple, finely diced
1 head boston bibb lettuce, leaves washed and separated
2 skeins, Mung Bean Noodles (also called cellophane noodles and found in the asian foods isle)
2 medium carrots, Use vegetable peeler to peel cut carrot into paper thin strips
To fry the mung bean noodles, heat a wok or small sauce pan (something not too wide at its base. the smaller the base width, the less oil you will need to use) with about 2 inches of cooking oil. While oil is heating to 375F, use your hands to separate the strands of the mung bean noodle into small clumps. When oil hot, fry one batch at a time. It should only take 10 seconds to fry. Remove, drain on paper towels.
Combine the sauce ingredients in a small bowl.
To make the filling, heat wok on high heat with cooking oil. When oil is hot, add scallions, ginger and garlic and fry a few seconds until fragrant. Add turkey or chicken and fry until almost cooked through. Add the vegetables and cook 1 minute. Add sauce ingredients. Let simmer for 1 minute to thicken slightly.
Add the apples. Toss to coat. Immediately remove from heat. You don’t want to “cook” the apples – keep them nice and crunchy. Serve with lettuce cups, carrot shavings and fried mung bean noodles.