Cooking Instructions
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Step 1
Whisk to combine
Hoisin Sauce (30 mL)
,
Chili Garlic Sauce (10 g)
,
Soy Sauce (30 mL)
,
Rice Vinegar (15 mL)
,
Brown Sugar (5 g)
,
Fresh Ginger (2.5 cm)
,
Garlic (2 cloves)
,
Corn Starch (to taste)
, and
Sesame Oil (10 mL)
in a small bowl.
Step 2
Heat a large skillet over high heat with
Vegetable Oil (120 mL)
. When the oil is hot, fry the
Maifun Noodles (1 handful)
for about 30 seconds, until they puff up. Drain on paper towels.
Step 3
Heat about 1 tablespoon of oil in a large skillet over medium heat. Saute the
Onion (1)
for 3 to 5 minutes, until soft and translucent.
Step 4
Add the
Ground Turkey (455 g)
, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, and saute until it is almost cooked through, another 5 minutes.
Step 5
Drain and add in the
Water Chestnuts (225 g)
and
Jalapeño Pepper (1)
. Stir in the sauce and cook for a minute.
Step 6
Stir in the
Fresh Basil Leaves (10 g)
and turn off the heat.
Step 7
Separate the leaves from the
Romaine Lettuce (2 heads)
and wash. Dry using a salad spinner or paper towels. assemble the wraps, top the pieces of lettuce with the filling,
Scallions (1 bunch)
and maifun noodles.
