Turkey salad with lettuce vegetables

Ingredients:

• 120 g of thin rice noodles
• 2 tablespoons of vegetable oil
• Juice of 3 limes, plus lime wedges for serving
• 4 tsp sauce "Teriyaki"
• 1 small chili pepper, seeds removed
• 1 piece (5 cm) ginger, peeled
• Zest of 1 lime
• 1 medium red onion, thinly sliced
• 2 medium-sized sweet peppers, cut into thin strips
• 450 g of ground turkey
• 1/4 cup roasted unsalted cashews, coarsely chopped
• 1/2 cup coarsely chopped fresh cilantro or mint
• 2 heads of cabbage romaine lettuce, disassemble into leaves

Preparation:

1. Boil the noodles in salted water, drain and mix with 1 tbsp. vegetable oil.
2. In a small bowl, combine lime juice and 2 teaspoons teriyaki sauce.
3. In a food processor, puree the chili pepper, ginger and lime zest.
4. Heat the remaining 1 tablespoon of vegetable oil in a large skillet. Add the onion and cook, stirring, until softened, 5 minutes. Add the ginger mixture and cook for another minute. Add the bell peppers and continue to cook, stirring, for another 3 minutes. ground turkey and the remaining 2 teaspoons teriyaki sauce. Cook, stirring, until the meat is cooked through, about 5 more minutes.
5. Remove the pan from the stove, add the lime juice mixture, cashews and herbs, and stir. Place on lettuce leaves noodles and turkey with vegetables. Serve with lime wedges.