Lettuce Wraps (Yuk Sung) with Crispy Noodles

You will need : (Serves 2)


1 iceberg lettuce


For the filling


2 quorn fillets

(These are the frozen ones-look like chicken. They are 1pp each, so remember to substitute the propoints if you use a different main ingredient)


2 onions

2 cloves garlic

1 red chilli

1 aubergine

10 mushrooms

6 spring onion

1 teaspoons chinese 5 spice

1 tablespoon low salt soy sauce


For the crispy noodles


1 individual packet

Sharwoods 'ready to wok' medium noodles

1 tablespoon low salt soy sauce


To serve

2 tablespoons Hoisin sauce


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This works out to 5pp/approx.300kcal per portion


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Start by dicing the vegetables finely and frying in a little Frylight oil. Add the Quorn fillets whole until defrosted, then remove from the pan and cut up into small pieces. (You can add this separately at the end to ensure even portion distribution).

If you prefer, you can put all the ingredients in a food processor and blitz until finely chopped but I quite like the chunky textures for the filling. Add the soy sauce and Chinese 5 spice and continue to cook until really soft. Taste and season to your liking.


While the filling is cooking, pop the noodles into a hot pan with a little Frylight oil and the soy sauce. Cook until really, really crispy - almost 'catching' on the edges.


When you are ready to serve the dish, cut the flat base off the iceberg lettuce to 'release' the leaves. Carefully, peel apart, one at a time, so that each person has a tall stack of about 5 or 6 leaves.


Arrange on serving plates. I pop all the components into separate dishes.

Serve with 1 tablespoon of Hoisin sauce per person in a little dish with a teaspoon.


To assemble, simply take a lettuce leaf and spread with a little Hoisin sauce.


Spoon in some of the tasty filling.


Grab a handful of crispy noodles and scatter on top. 


Finally, roll up the lettuce leaf to contain its tasty treasures and tuck in! 

Repeat until you have devoured the whole lot.


TIP


To ring the changes, add 20g reduced peanut butter mixed with a little hot water to the filling for a satay flavour. This adds 2pp/approx.80kcal per portion


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