Thai Lettuce Wraps

No ratings yet
Print
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 428kcal

Ingredients

  • 6 oz Ramen noodles
  • 2 tbsp Extra-virgin olive oil
  • 3/4 lb Ground turkey
  • 1 cup Chicken broth
  • 1 tsp Thai red curry paste use more or less depending upon your preference of spice
  • 1 tbsp Lime juice
  • 1 cup Eggplant chopped small (optional)
  • 1 tsp Fresh ginger minced
  • 1/2 cup Red bell pepper chopped
  • 1 cup Mushrooms chopped
  • 1 cup Baby spinach
  • 8 leaves Bibb lettuce
  • 2 tbsp Peanuts chopped
  • 4 tsp Tahini paste optional
  • 1 tbsp Fresh cilantro
US Customary - Metric

Instructions

  • Cook the noodles according to the directions on the package. Once cooked drain well and set aside.
  • Heat half of the oil in a non-stick pan over medium-high heat. Brown the turkey until it is no longer pink inside. Stir in the broth, red curry paste, and lime juice. Simmer for 2-3 minutes, then set aside.
  • Heat the remaining oil in a non-stick on medium-high heat. Sauté the eggplant, ginger, mushrooms, and pepper until the vegetables start to soften (about 3-5 minutes). Stir in the spinach until wilted.
  • Using a slotted spoon, scoop the turkey out of the pan and into the lettuce, leaving the liquid in the pan. Top the lettuce wraps with peanuts and tahini (if using).
  • Toss the noodles and vegetables together with the remaining liquid (warm up if needed). Taste and adjust the seasoning with salt if necessary.
  • Serve the noodles with the lettuce wraps. Garnish with cilantro.

Nutrition

Calories: 428kcal | Carbohydrates: 34g | Protein: 29g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 1137mg | Potassium: 710mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2498IU | Vitamin C: 33mg | Calcium: 49mg | Iron: 4mg

Thai Lettuce Wraps

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 428 kcal

Ingredients
 
 

  • 6 oz Ramen noodles
  • 2 tbsp Extra-virgin olive oil
  • 3/4 lb Ground turkey
  • 1 cup Chicken broth
  • 1 tsp Thai red curry paste use more or less depending upon your preference of spice
  • 1 tbsp Lime juice
  • 1 cup Eggplant chopped small (optional)
  • 1 tsp Fresh ginger minced
  • 1/2 cup Red bell pepper chopped
  • 1 cup Mushrooms chopped
  • 1 cup Baby spinach
  • 8 leaves Bibb lettuce
  • 2 tbsp Peanuts chopped
  • 4 tsp Tahini paste optional
  • 1 tbsp Fresh cilantro

Instructions
 

  • Cook the noodles according to the directions on the package. Once cooked drain well and set aside.
  • Heat half of the oil in a non-stick pan over medium-high heat. Brown the turkey until it is no longer pink inside. Stir in the broth, red curry paste, and lime juice. Simmer for 2-3 minutes, then set aside.
  • Heat the remaining oil in a non-stick on medium-high heat. Sauté the eggplant, ginger, mushrooms, and pepper until the vegetables start to soften (about 3-5 minutes). Stir in the spinach until wilted.
  • Using a slotted spoon, scoop the turkey out of the pan and into the lettuce, leaving the liquid in the pan. Top the lettuce wraps with peanuts and tahini (if using).
  • Toss the noodles and vegetables together with the remaining liquid (warm up if needed). Taste and adjust the seasoning with salt if necessary.
  • Serve the noodles with the lettuce wraps. Garnish with cilantro.

Nutrition

Calories: 428kcalCarbohydrates: 34gProtein: 29gFat: 21gSaturated Fat: 5gCholesterol: 47mgSodium: 1137mgPotassium: 710mgFiber: 3gSugar: 3gVitamin A: 2498IUVitamin C: 33mgCalcium: 49mgIron: 4mg
Tried this recipe?Let us know how it was!