Asian Turkey and Lettuce Wraps with Hoisin Dressing

Steps

1. a full kettle to the boil.
2. Prepare vegetables. Remove base from baby cos and separate leaves; peel and cut first carrot into matchsticks; cut cucumber into thin matchsticks. Set all aside.
3. In a medium, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Drizzle with sesame oil to prevent noodles sticking and cut noodles in a few places to make them easier to eat.
4. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Add turkey mince and cook for 2–3 minutes, breaking up with a wooden spoon as it cooks, until starting to brown. Add capsicum and grated carrot. Cook, stirring frequently, until tender, about 3 minutes.
5. Add all remaining Asian turkey mince and vermicelli ingredients, stir until combined and cook for a further 1 minute, until heated through.
6. In a small bowl, mix all hoisin dressing ingredients until smooth.
7. Place all ingredients in the middle of the table for everyone build their own lettuce wraps. Place small piles of vermicelli noodles into lettuce cups. Top with Asian turkey mince, carrot, cucumber and drizzle with hoisin dressing.