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!
- 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
- 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.
- While turkey is cooking, drain your water chestnuts then dice them. You can also chop up your green onions at this point.
- In a large bowl, combine turkey mixture with water chestnuts and green onions. Stir well.
- Use a smaller bowl to combine Hoisin sauce, soy sauce, and rice vinegar then pour into larger bowl and mix well.
- Add turkey mixture to wraps or noodles and enjoy!
Should make at least 6 servings.