Potsticker Noodle Lettuce Cups (Print Version)

Lean turkey and noodles combined with crisp butter lettuce create a light, satisfying main dish option.

# What You’ll Need:

→ Turkey & Noodles

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

→ Sauce

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

→ Assembly

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

# How-To Steps:

01 - Prepare noodles according to package directions. Rinse shirataki noodles thoroughly and pat dry, or cook rice noodles. 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 green onions. 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 thoroughly and cook for 2 to 3 minutes until heated through and well combined.
07 - Spoon the turkey noodle mixture into lettuce leaves. Garnish with remaining green onions, sesame seeds, and fresh herbs if desired.
08 - Serve immediately as handheld wraps.

# Expert Hints:

01 -
  • The lettuce cups stay crisp even as you fill them, making every bite feel fresh rather than soggy or wilted.
  • You get all the potsticker flavors—garlic, ginger, that savory-tangy sauce—without the carb load, so it actually feels like cheating in the best way.
  • It comes together faster than ordering takeout, and your kitchen smells like a restaurant kitchen while it's cooking.
02 -
  • If your shirataki noodles smell fishy or funk-like, that's normal—rinse them extra thoroughly under cold water for a minute and they'll taste completely clean in the final dish.
  • The sauce needs to be whisked first so it doesn't break when it hits the hot pan; room temperature sauce won't shock the heat and create weird clumps.
03 -
  • Pat your noodles completely dry no matter what kind you use—moisture is the enemy of that glossy, sauce-coated finish you're aiming for.
  • Let the sauce ingredients sit in the bowl for a minute before adding to the pan; this gives the flavors a chance to start playing nice with each other rather than competing.
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