Turkey Lettuce Wraps

If making the fried rice noodles, heat oil in a deep, wide pan until very hot. Using kitchen shears, cut a handful of dry noodles so that they are about 4-5 inches long. Separate slightly so they are not tightly clumped together. Test oil temperature by throwing one noodle into the hot oil. It should puff up immediately. If not, the oil is not hot enough.

When ready, throw in one handful of the cut noodles. It will expand into a big puff of strings. With a wide, slotted spoon, flip the puff over and cook for just a few seconds more. Do not brown. Transfer to a paper-lined platter to drain, sprinkle lightly with salt, and set aside. Make another handful if more is needed.

For the lettuce wraps:
Remove whole leaves from the head of butter lettuce and stack on a serving platter.

In a large skillet, brown ground turkey in the sesame oil into small crumbles. Add all ingredients except green onions and butter lettuce. Stir to distribute. Cook, stirring, until chopped onion is translucent and much of the moisture had been reduced. Turn off the burner and stir in the green onion.

Spoon a tablespoon or two of cooked filling into a lettuce leaf, optionally adding some fried rice noodles. Serve warm.

Note: If making the puffed rice noodles, know that it takes very little to make a large amount. Cook one handful at a time until producing the desired amount.