Whisk to combine Hoisin Sauce (2 tablespoon), Chili Garlic Sauce (2 teaspoon), Soy Sauce (2 tablespoon), Rice Vinegar (1 tablespoon), Brown Sugar (1 teaspoon), Fresh Ginger (1 inch), Garlic (2 clove), Corn Starch (to taste), and Sesame Oil (2 teaspoon) 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 pound), season with Salt and Pepper (to taste), and saute until it is almost cooked through, another 5 minutes.
Drain and add in the Water Chestnuts (8 ounce) and Jalapeño Pepper (1). Stir in the sauce and cook for a minute.
Stir in the Fresh Basil Leaf (1/2 cup) and turn off the heat.
Separate the leaves from the Romaine Lettuce (2 head) and wash. Dry using a salad spinner or paper towels. assemble the wraps, top the pieces of lettuce with the filling, Scallion (1 bunch) and maifun noodles.