Veggie Packed Dyuk Sung
Equipment
- Wok or large frying pan
- Knife
- Chopping board
- Wooden spoon
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
Instructions
- 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.
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!
Nutrition
Calories: 331kcal
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