I 100% agree that some of the best and tastiest food in the world is traditional street food and Yuk Sung is no exception. A classic from the local Chinese takeaway, but so easy and quick to make at home too.
You can substitute the pork mince for alternative mince, but my mum and I wanted to stick to the classic recipe and make our verdict on it. A super fresh and healthy recipe, full of different textures and Asian flavours.
Ingredients (Serves 2)
- 1 tbsp Sesame Oil
- 1 Iceberg Lettuce
- 300g Minced Pork
- 0.5 Carrot, peeled and finely diced
- 1 Spring Onions, finely sliced
- 110g Water chestnut, finely diced
- 0.5 Celery Stalk, finely diced
- 2 Garlic Cloves, peeled and minced
- 0.5 inch Ginger, minced
- 0.5 tbsp Dark Soy Sauce
- 1 tbsp Oyster Sauce
- 0.5 tbsp Shao Hsing Wine
- 0.5 tsp Sugar
- 1 Nest Fine Rice Noodles
- 2 tsp Olive Oil/ Frylight
- Pinch of Salt & Pepper
- Pre-heat oven to 180 degrees celsius (fan oven).
- Cook noodles, according to packaging instructions. Drain with sieve and rinse with cold water to chill.
- Toss the cooked and chilled noodles in olive oil/ Frylight, salt and pepper.
- Spread evenly on a baking tray lined with greaseproof paper.
- Bake for 10 mins or until crispy (keep watching them so not to burn them!).
- Wash the iceberg lettuce (be careful not to tear the leaves!). Pat dry and leave to one side.
- Heat sesame oil in a wok and add the garlic and ginger until they are aromatic.
- Add the minced pork and cook until brown all over.
- Add all of the vegetables to the wok until softened.
- Add the wet ingredients and continue cooking until the pork is thoroughly cooked through.
- Assembly your wraps!
I would love to hear what you think of the recipe or if you give the recipe a go!
“I’m not a chef. But I’m passionate about food – the tradition of it, cooking it, and sharing it.” – Zac Posen