Spicy Basil Lettuce Wraps

Whisk to combine Lee Kum Kee Hoisin Sauce (2 Tbsp) , Chili Garlic Sauce (1/2 Tbsp) , Soy Sauce (2 Tbsp) , Rice Vinegar (1 Tbsp) , Brown Sugar (1 tsp) , Fresh Ginger (1 in) , Garlic (2 cloves) , Corn Starch (to taste) , and Sesame Oil (1/2 Tbsp) in a small bowl.

Heat a large skillet over high heat with Vegetable Oil (1/2 cup) . When the oil is hot, fry the Maifun Noodles (1 handful) for about 30 seconds, until they puff up. Drain on paper towels.

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.

Add the Ground Turkey (1 lb) , season with Salt (to taste) and Ground Black Pepper (to taste) , and saute until it is almost cooked through, another 5 minutes.

Drain and add in the Water Chestnuts (1 3/4 cups) and Jalapeño Pepper (1) . Stir in the sauce and cook for a minute.

Stir in the Fresh Basil Leaves (1/2 cup) and turn off the heat.

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.