Ingredients

• 16 lettuce leaves (preferably Sierra, Boston Bibb, or Butter Lettuce)
• 1.5 lb ground beef
• 2 oz. shiitake mushrooms (about 10-15)
• 3 oz. bean thread noodles (dried)
• ½ cup shallots, minced
• 3 garlic cloves, minced
• 2 green onion, chopped
• 3 tbsp. pickled ginger, chopped
• 2 Thai chilies, chopped
• 1 tbsp Hoison sauce
• 1 tsp. soy sauce
• 2 tbsp. Oyster sauce
• 1 tsp. sugar
• 2 tsp. cornstarch
• 2 tbsp. water
• 1 tbsp. rice wine vinegar
• 2 tsp. sesame oil
• Hoison sauce (for dipping)
• Sriracha sauce (for dipping)

Directions

1. Clean and rinse lettuce leaves and set aside.

2. Soak shiitake mushrooms in hot water for 30 minutes, then drain. Discard woody stems and dice the mushrooms. Set aside.

3. Prepare bean thread noodles according to package instructions. When fully cooked, roughly chop the noodles so it's in smaller pieces (or use scissors). Set aside.

4. In a bowl, combine Hoison sauce, soy sauce, Oyster sauce, sugar, cornstarch, water, rice wine vinegar, and sesame oil. Mix well and set aside.

5. In a large skillet over high heat, add 1 tbsp oil and brown the ground beef. Remove excess fat and liquid.

6. Combine shallots and garlic and cook about 2 minutes.

7. Add shiitake mushrooms, pickled ginger, green onion and Thai chilies.

8. Pour in liquid mixture and cook another 2 minutes.

9. Turn off the heat and toss in the glass noodles.

10. Spoon meat mixture into lettuce leaves and serve with additional Hoison sauce and Sriracha sauce.