Asian Turkey Wraps/Stir Fry

 

It was high time I learned to make an Asian dish other than Honey Sesame Chicken. Don't get me wrong, that stuff is delightful and filling, but there's so much more out there! I first made this dish a few years ago as a filling for a lettuce wrap and it just didn't suit me. So, this time, I made the turkey and threw it on top of some Thai noodles. Bingo! That hit the spot. When served as leftovers, I let M gobble up the noodles and I threw my serving into a whole wheat wrap. So much better than a lettuce wrap. Leave the lettuce wraps for the rabbits! Ha.

I adapted this recipe from this blogger and am totally going to peruse her site for more yummy Asian inspired dishes. Something I loved about this one is that it did not call for peanuts as so many Asian dishes do. I don't have anything against peanuts, I just like variety! 

Mise en Place! The best hint I can give to anyone learning how to cook is to practice the art of Mise en Place. That's a fancy way for saying, "Get everything you're going to need out before you start doing anything". It is SO helpful! 

Mise en Place! The best hint I can give to anyone learning how to cook is to practice the art of Mise en Place. That's a fancy way for saying, "Get everything you're going to need out before you start doing anything". It is SO helpful! 

Second helpful hint, I always chop, slice, or dice whatever needs chopping, slicing, or dicing before I do anything else. That way, when I need an ingredient, I don't have the "OH NO I FORGOT TO SLICE IT BEFORE THROWING IT IN THE PAN" moment. The professionals on the cooking channels always have things chopped and ready to go, probably for timing on TV, but it's helpful in my kitchen too.

Second helpful hint, I always chop, slice, or dice whatever needs chopping, slicing, or dicing before I do anything else. That way, when I need an ingredient, I don't have the "OH NO I FORGOT TO SLICE IT BEFORE THROWING IT IN THE PAN" moment. The professionals on the cooking channels always have things chopped and ready to go, probably for timing on TV, but it's helpful in my kitchen too.

Holy moly these sticky noodles were the perfect pairing for the turkey mixture.

Holy moly these sticky noodles were the perfect pairing for the turkey mixture.

Those noodles are hiding under there somewhere.

Those noodles are hiding under there somewhere.

Tell me that doesn't look good!

Tell me that doesn't look good!

  • 2lbs Ground Turkey
  • 1tbsp Olive Oil
  • 1 clove Garlic
  • 1 bunch Green Onions (I used only half)
  • 2 8oz cans Water Chesnuts
  • 6tbsp Hoisin Sauce (Thanks, Aldi!)
  • 4tbsp Low-Sodium Soy Sauce (Aldi for the win again!)
  • 1tbsp Rice Vinegar
  • Salt to taste
  • Asian Noodles or Whole Wheat Wraps
  1. Add EVOO, turkey, and garlic to a large pan and cook until turkey is browned. If you are making noodles, go ahead and begin boiling the water for those now.
  2. While turkey is cooking, drain your water chestnuts then dice them. You can also chop up your green onions at this point.
  3. In a large bowl, combine turkey mixture with water chestnuts and green onions. Stir well.
  4. Use a smaller bowl to combine Hoisin sauce, soy sauce, and rice vinegar then pour into larger bowl and mix well.
  5. Add turkey mixture to wraps or noodles and enjoy!

Should make at least 6 servings.