Turkey Lettuce Wraps with Shiitake Mushrooms

2 cups water

2 ounces mai fun (angel hair) rice noodles

1 teaspoon vegetable oil

4 shiitake mushrooms, sliced

2 teaspoons vegetable oil

1 (16 ounce) package ground turkey

6 green onions, chopped

¼ cup chopped water chestnuts

4 teaspoons finely minced fresh ginger root

2 teaspoons minced garlic

3 tablespoons soy sauce

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon finely grated orange zest

12 leaves green leaf lettuce

½ cup bean sprouts

1 carrot, grated

½ cup salted peanuts

½ cup chopped fresh cilantro

½ cup sweet chili sauce

Bring 2 cups of water to a boil in a small saucepan. Turn off heat; stir in rice noodles. Cover, and allow noodles to soak until soft, 5 to 7 minutes. Rinse with cold water. Drain well.

Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Cook the mushrooms in the hot oil until they are browned and softened, about 2 minutes. Remove the mushrooms from the pan. Reserve.

Heat the remaining 2 teaspoons of oil in the pan. Cook and stir the turkey in the oil until it is no longer pink, 5 to 7 minutes. Stir in the green onions, water chestnuts, ginger, and garlic; continue to cook for 1 minute. Mix in the reserved mushrooms, soy sauce, and brown sugar. Simmer briefly to combine the flavors. Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest.

To assemble lettuce wraps, place a bit of turkey filling on each lettuce leaf. Top each with cooked noodles, and a sprinkle of bean sprouts, carrots, peanuts, and cilantro. Serve with sweet chili sauce for dipping.