Asian Turkey Filling

2 tsp vegetable oil
1/2 tsp hoisin sauce (optional)
1/3 lb ground turkey
1 cup cooked quinoa
1/4 tsp salt
1 can water chestnuts, diced
1/2 head of cabbage, shredded
1/4 cup soy sauce
2 tsp sesame oil
3 tbsp lemon juice
1 tsp hot sauce
1/2 tsp dried cilantro
1 package dry ramen noodles, crushed

Heat the vegetable oil and hoisin sauce in skillet on medium, add turkey and salt and cook until brown. Stir in the quinoa and heat for a minute or two (you can always omit the quinoa and use more turkey if you want). Mix in the water chestnuts and cabbage and cook until the cabbage wilts. Whisk together soy sauce, sesame oil, lemon juice and hot sauce and pour over turkey mixture. Continue to cook for a minute or two so flavors can absorb. Add the cilantro and crushed ramen. Turn off heat.

We had this with rice and squash and it was so yummy. It's actually an eggroll filling (minus the ramen noodles), but that seemed like too much work to me, so we made it wrapless eggrolls. And added the ramen by Eric's request. It worked out well...both Eric and I liked it so that's a dinner success in our house.