# What You'll Need:
→ Protein & Noodles
01 - 12.3 oz ground turkey
02 - 5.3 oz rice noodles, thin, cooked and drained (or shirataki noodles for lower carbohydrate content)
→ Vegetables
03 - 1 tablespoon neutral oil (canola or sunflower)
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 4 scallions, finely sliced with green tops reserved for garnish
07 - 1 cup shredded carrots
08 - 1 cup shredded cabbage (Napa or green)
→ Sauce
09 - 3 tablespoons soy sauce (or tamari for gluten-free)
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon toasted sesame oil
12 - 1 teaspoon chili-garlic sauce, optional
13 - 1 teaspoon honey or sugar substitute
→ Assembly
14 - 1 large head butter lettuce, leaves separated and washed
15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro or mint leaves for garnish, optional
# How to Make It:
01 - Heat oil in a large skillet or wok over medium-high heat. Add ground turkey, breaking it apart with a spoon, and cook until browned and fully cooked through, approximately 5 minutes.
02 - Add minced garlic, grated ginger, and sliced scallion whites to the skillet. Stir-fry for 1 minute until fragrant.
03 - Add shredded carrots and cabbage to the skillet. Stir-fry for 2 to 3 minutes until vegetables are just tender but retain slight crunch.
04 - Push the turkey and vegetable mixture to the side of the skillet and add the cooked noodles to the empty space.
05 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, chili-garlic sauce, and honey. Pour the sauce over the skillet contents and toss everything together until evenly coated and heated through.
06 - Remove from heat and stir in half of the reserved scallion greens.
07 - Spoon the turkey-noodle mixture into individual butter lettuce leaves. Top each with sesame seeds, remaining scallion greens, and fresh herbs if desired.
