Hoisin Lettuce Cups with Quorn Mince Recipe

All the flavours of Asia brought to you in this delicious fusion of Quorn Mince, marinated in a glaze of hoisin sauce, soy and sherry. Fried up with spring onions, water chestnuts, beansprouts, and a blast of chilli, it’s all served in a finger-pleasing crunchy lettuce cup with snow peas. A healthy meal idea that’s unforgettable!

Serves 4

20 mins

Easy

185 cals
(Per serving)

Ingredients

  • 300g Quorn Mince
  • 1 tbsp olive oil
  • 2 tbsp Hoisin Sauce
  • 2 tbsp soy sauce
  • 2 tbsp dry sherry or rice wine
  • 1 tsp red chilli. finely chopped
  • 4 spring onions, sliced
  • 50g water chestnuts, finely chopped
  • 50ml water
  • 100g rice noodles, cooked
  • 60g beansprouts
  • 10 snow peas or mangetout, sliced and blanched
  • Lettuce leaves, Little Gem or Romaine

Method

  1. Combine the Hoisin sauce, soy, sherry and chilli in a bowl. Add the Quorn Mince and stir well to coat in the sauce.
  2. Heat the oil in a wok or large frying pan and cook the Quorn Mince mix and spring onion for 8 minutes.
  3. Add the water chestnuts, beansprouts and water and cook for 2 minutes to soften the vegetables.
  4. To assemble, place the lettuce leaves on a serving platter, place some noodles in the base of the lettuce and top with the Hoisin Mince, then garnish with beansprouts and mangetout.