Veggie Packed Dyuk Sung

Name: Veggie Packed Dyuk Sung
Total time: 30 min
Ingredients: 100 g vermicelli noodles; 1 tbsp vegetable oil; 3 cloves garlic (grated); 3 cm fresh ginger (peeled & grated); bunch spring onion (thinly sliced); 1 red chilli (finely chopped); 300 g oyster mushrooms (thinly sliced); 225 g water chestnuts (finely chopped); 400 g quorn mince (or turkey / pork mince); 1/2 tsp Chinese five spice; 3 tbsp dark soy sauce; 2 tbsp honey; 1 tbsp rice wine vinegar; 1 tbsp sesame oil; 2-3 baby gem lettuce; fresh coriander (to garnish)

30 mins

331 cals per serving

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!

Equipment

Wok or large frying pan

Knife

Chopping board

Wooden spoon

Method

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.

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.

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.

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.