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Pork & noodle lettuce wraps
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3 limes, juice
1 tbsp granulated sugar
25ml fish sauce
2 large red chillies, sliced (deseeded, if liked)
40g Duchy Organic Carrot, peeled and grated
½ Duchy Organic Ridge Cucumber, halved and thinly sliced
4 Duchy Organic Radishes, finely diced
2 iceberg lettuces
275g pack rice noodles
500g pack 5% fat lean British pork mince
½ x 28g pack coriander, finely chopped
1. Squeeze the limes. Mix 30ml of the juice with the sugar, fish sauce, chillies and 75ml water. Stir until the sugar dissolves, cover and set aside.
2. Pour the remaining lime juice over the carrot, cucumber and radish. Cut the bottom stem from the lettuces and halve the heads vertically. Separate the leaves, select 12 large leaves from the lettuces and stack them onto a plate. Chill all veg in the fridge. Cook the noodles according to pack instructions and set aside.
3. Heat a large nonstick frying pan over a high heat. Add the pork and cook for 5 minutes, breaking it up as it cooks. Add 3 tbsp dressing and pepper to taste, and cook for 1 more minute. Toss with half the coriander. Allowing about 3 wraps per person, fill each lettuce leaf with rice noodles, pork, some vegetables, dressing and finally coriander, before rolling up.
Cook’s tip Iceberg lettuce keeps really well, retaining lots of its distinctive crunch. Simply keep it in the fridge and use over the coming days in salads, sandwiches, wraps or even stir fries. Alternatively you could just use one lettuce for the recipe – your serving sizes would just be less consistent.
Typical values per serving:
1 of your 5 a day; low in saturated fat; high in protein.
This recipe was first published in September 2020.