Wednesday, April 21, 2010


This dish is one of my all time favorite. My potluck dish. I love the amalgamation of the flavors, texture the minute you bite into the cool crisp crunchy lettuce. Yum..., oh so refreshing.

I have tried this with pork, turkey and chicken, they were all delicious, i love them all.

I know some will find this recipe overwhelming because of the ingredients, but really, chances are they are in your pantry and refrigerator.


1/4 cup minced black fungus (available at Oriental stores) or use other mushrooms
1 teaspoon cornstarch
2 teaspoon dry sherry
2 teaspoon water
salt and pepper to taste
1 pound boneles skinless turkey or chicken and pork minced*
5 tablespoon oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 stalks green onions, minced
1 teaspoon dried chili flakes (optional)
1/4 cup bamboo shoots, minced
1/2 package of Chinese rice noodles


1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoon water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoon cornstarch
Lettuce of your choice to make lettuce cups (i used iceberg lettuce/lettuce head)


Soak dried black fungus/mushroom with warm water for 30 minutes or until tender then drain and mince.

Mix all ingredients for cooking sauce in a bowl, and set aside.

In a medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper and turkey.

Stir to coat turkey thoroughly.

Stir in 1 teaspoon oil and let sit 15 minutes to marinate.

Heat a large skillet over medium high heat.

Add 3 tablespoons of oil, then add the turkey and stir fry for about 3-4 munutes or until it changes to white color

Add another 2 tablespoon oil, then add ginger, garlic, chili flakes and onions.

Stir fry about a minute or so.

Add mushrooms, bamboo shoots and stiry fry for another 3 minutes.

Add the mixed cooking sauce to the pan.

Cook until thickened and hot. Transfer into a bowl and set aside.

In the meantime, using a frying pan with hot oil, fry the rice noodles by batch, until they float and turns puffy. Break the cooked rice noodles into small pieces.

Arrange some noodles in a lettuce cup and spoon turkey mixture on top of noodles and roll. Enjoy!!

**I prefer minced over groundmeat for the texture and moisture.

Frying the noodles could be tricky. Cook them too early w/ not so hot oil you'll end up w/ the bottom fried noodles w/c is not edible. Oil should not be very very hot. Prepare your screen strainer to put your cooked noodles to drain right beside your pot.
The noodles on top is the perfect puffed crispy noodles.


  1. I actually had everything...except bamboo shoots, which happen to be Baz's favourite! So weekend round the corner, Saturday light lunch, thanks for sharing Taga

  2. Hi, Lesley! How are you guys? I bet this will be a hit esp. w/ Baz. In case you won't be able to buy bamboo shoots you can substitute it with Asian waterchestnuts.