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Cover - Veggie Packed Dyuk Sung

Veggie Packed Dyuk Sung

30 mins
331 cals per serving
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Donal's Notes

These lettuce wraps are a fun veggie alternative for a Friday night feast, but feel free to swap in whatever protein filling you like!

Ingredients

vermicelli noodles
vermicelli noodles
vegetable oil
vegetable oil
garlic
garlic
fresh ginger
fresh ginger
spring onion
spring onion
red chilli
red chilli
oyster mushrooms
oyster mushrooms
water chestnuts
water chestnuts
quorn mince
quorn mince
Chinese five spice
Chinese five spice
dark soy sauce
dark soy sauce
honey
honey
rice wine vinegar
rice wine vinegar
sesame oil
sesame oil
baby gem lettuces
baby gem lettuces
fresh coriander
fresh coriander

Equipment

Wok or large frying pan
Wok or large frying pan
Knife
Knife
Chopping board
Chopping board
Wooden spoon
Wooden spoon

Method

1

Crush the nooldes in your hands, put into a bowl and cover with boiling water. Leave to soak and soften while you cook the rest of the filling.

2

Heat the oil in a wok or large frying pan over a high heat and fry the garlic, ginger, half the spring onions and the chilli for a minute until fragrent. Add the carrots, mushrooms and water chestnuts and fry for another 4-5 minutes until they have softened and reduced in volume. Add the quorn mince and five-spice and toss together.

3

Blend the soy sauce, honey, vinegar and sesame oil together and pour into the wok. Cook for a few minutes more while you drain the noodles.

4

Separate the lettuce leaves and fill them with a little bit of noodles and mince mixture. Garnish with the rest of the spring onions and coriander leaves and serve.

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