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Hoisin Lettuce Cups with Quorn Meat Free Mince

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Vegetarian lettuce cups filled with Quorn Mince and vermicelli noodles, topped with beansprouts and sliced snow peas
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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!

Healthy Options Mince & Swedish Style Balls Other Cuisines

Serves 4

20 mins

Easy

185 cals
(Per 100g)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Meat Free Mince

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

Ingredients

  • 300g Quorn Meat Free 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 chilled Quorn Mince, stir well to coat the sauce and set aside
  2. Heat the oil in a wok or large frying pan and cook the spring onion for 1 minute
  3. Add the Quorn Mince and stir fry for 5 minutes. Add the water chestnuts, beansprouts and water and cook for 1 minute to soften the vegetables
  4. To assemble, place the lettuce leaves on serving platters, place some noodles in the base of the lettuce and top with the Hoisin Mince, garnish with beansprouts and mange tout or snow peas

Recipe Inspiration

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