Join us again for another #newmealoftheweek as we put a twist on a possibly unfamiliar recipe.

If you’ve heard of the keto diet, you may have come across this one before or seen it online as a carb-cutting alternative to regular wraps but I can confirm, our take on this meal does includes carbs!

Not one to pass by an offer on stir fry vegetables, noodles and sauce for £2.50, and Inspired by the Asian Lettuce Wraps on Allrecipes, I couldn’t resist mashing the two together to create this concoction I struggled to name, sorry – dish of happiness.


  • oil
  • 450g quorn mince (or mince of choosing)
  • 1 large onion
  • bunch of spring onions
  • lettuce with large leaves
  • 2 garlic cloves (or lazy garlic)
  • 2 tsp fresh grated ginger (or lazy ginger)
  • stir fry vegetables
  • rice noodles (dry ideally)
  • 180g hoisin sauce
  • 2 tbsp soy sauce
  • 2 tbsp white wine vinegar
  • 2 tsp sesame oil
  • sriracha sauce (to taste)
  • kitchen roll
  • frying pan


Step 1) Dice the large onion and chop the spring onions ready. If you are using fresh ginger then grate it now and get your garlic cloves ready for mincing. Carefully wash the lettuce leaves and turn upside down to dry.

Step 2) With a generous amount of oil in a frying pan, cook on a high heat until visually hot. Then, in small batches, gently place the rice noodles into the hot oil (please note, I used wet noodles which I tried to dry off beforehand but it still spat a little so be careful if you are using the same as me). Mix it around until it sticks together and goes slightly golden and then remove from the pan. Place the freshly fried noodles onto some kitchen roll, pat dry and then transfer to a clean plate.

Step 3) Once you have finished frying the noodles, you will now need to empty the pan of any excess oil (leaving around 1 tbsp). Turn the heat down to medium-high and add onions, cooking for around 1-2 mins so they’re just beginning to soften. Alter the heat to medium-low and add the quorn mince – stir regularly and cook until warmed through (around 5-10 minutes).

Step 4) Combine the hoisin sauce, minced garlic, soy sauce, white wine vinegar, ginger, sesame oil and sriracha in the pan. Once blended together add the spring onions, along with the stir fry vegetables and turn the temperature up to medium-high for 1-2 mins, stirring continuously.

Step 5) Arrange the lettuce leaves on a plate, add the fried rice noodles in the centre of each leaf and then pile the mixture on top. For final touches, drizzle with more Sriracha sauce.

If you give this recipe a go then make sure to tag us at witworld2019 on Facebook, Instagram or Twitter and let’s start using the hashtag #newmealoftheweek so that we can gather together a delicious array of exciting new meals to try!