Potsticker Noodle Lettuce Cups (Printer View)

Crisp lettuce wraps filled with savory turkey noodles, fresh vegetables, and tangy Asian-inspired sauce for a light yet satisfying meal.

# What You'll Need:

→ Turkey & Noodles

01 - 1 lb lean ground turkey
02 - 6 oz shirataki noodles or cooked rice noodles
03 - 1 tbsp vegetable oil
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh ginger, minced
06 - 2 green onions, thinly sliced
07 - 1 cup shredded carrots
08 - 1 cup shredded cabbage

→ Sauce

09 - 3 tbsp low-sodium soy sauce
10 - 1 tbsp rice vinegar
11 - 1 tbsp hoisin sauce
12 - 1 tsp toasted sesame oil
13 - 1 tsp chili garlic sauce, optional

→ Assembly

14 - 12 large butter lettuce leaves, washed and dried
15 - 1 tbsp sesame seeds, optional
16 - 2 tbsp chopped fresh cilantro or mint, optional

# Method Steps:

01 - Cook noodles according to package directions. If using shirataki noodles, rinse thoroughly and pat dry. If using rice noodles, cook until tender. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking up with a spoon, until browned and cooked through, about 5 to 6 minutes.
03 - Add minced garlic, ginger, and half of the sliced green onions to the skillet. Sauté for 1 minute until fragrant.
04 - Stir in shredded carrots and cabbage. Cook for 2 to 3 minutes until softened.
05 - In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, and chili garlic sauce if using.
06 - Add cooked noodles and prepared sauce to the skillet. Toss everything together and cook for 2 to 3 minutes until heated through and well combined.
07 - Spoon turkey noodle mixture into butter lettuce leaves. Garnish with remaining green onions, sesame seeds, and fresh herbs if desired.
08 - Serve immediately as handheld wraps.

# Expert Advice:

01 -
  • You get that beloved potsticker flavor without the carbs or the fussy pleating, which honestly feels like winning the kitchen lottery.
  • It comes together faster than takeout, and your kitchen smells incredible the entire time.
  • The butter lettuce stays crisp enough to hold everything, but soft enough that you don't feel like you're eating leaves.
02 -
  • Shirataki noodles will release water if you don't dry them properly, which will make your whole dish watery and disappointing—I've made this mistake and learned the wet paper towel method the hard way.
  • The vegetables cook faster than you think, so don't step away; keeping everything moving means they stay tender instead of becoming mushy mush.
03 -
  • Pat your lettuce leaves dry before assembling; even a tiny bit of water will make them wilt faster than you'd expect.
  • Make your sauce while the turkey cooks so you're not scrambling at the end, and taste it before adding it to the pan—adjust the vinegar or soy sauce to your preference since everyone's palate is different.
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