Wednesday, 5 June 2013 - , , , , , , , 2 comments

RECIPE : Lettuce Wraps (Yuk Sung) with Crispy Noodles


Yuk Sung is a Chinese dish, traditionally served as a starter with minced pork wrapped in lettuce leaves.
My version is vegetarian, but you could substitute the Quorn fillet I used for your favourite protein such as prawns, pork or chicken.
We have it as a main meal and I love it because it's informal, sociable and quite messy to eat. It's light but filling with the addition of the crispy noodles, and great fun to build the little refreshing parcels to munch on.

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You will need : (Serves 2)

1 iceberg lettuce

For the filling

2 quorn fillets
(These are the frozen ones that 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 onions
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 like this.
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.

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Crisp, refreshing, tasty, crunchy and aromatic.

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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

*

For a 'magic' zero pp version, simply make the filling with only vegetables and don't serve with the noodles or Hoisin sauce! 

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2 comments:

Hayley Shortt 3 November 2013 at 17:05

This was my first attempt at a 'Fakeaway' recipe and it was incredible! I used lean pork mince instead of quorn giving a ppv of 9 per portion. I will definitely be making this again.

Janey 3 November 2013 at 19:20

Thanks Hayley-so pleased you enjoyed it! Its a big favourite in the SOS house! x

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