Pea, feta & quinoa spring rolls with roast tomato nam prik
Serve up these vegetarian filo pastry canapés with nam prik - a Thai chilli paste that we've mixed with oven-roasted tomatoes to make a dipping sauce
Ginger beef lettuce wraps
Serves 4
Easy
Prep:
Cook:
Rustle up these Asian inspired noodle and edamame bean lettuce cups for a low-calorie dinner - ready in half an hour
Skip to ingredients
- 1 tbsp sesame oil
- 200g beef mince
- 8 spring onionssliced on an angle, green parts reserved
- 1 red pepperchopped
- thumb-sized piece gingerpeeled and finely grated
- 100ml oyster sauce
- 350g frozen edamame soya beans
- 300g pack cooked rice noodles
- 2 limes1 cut into wedges
- 2 butter lettucesor 1 iceberg
Nutrition: per serving
- kcal383low
- fat16g
- saturates4g
- carbs32g
- sugars7g
- fibre8g
- protein23g
- salt2.8g
Method
step 1
Heat the oil in a non-stick frying pan. Add the beef and fry until browned all over and starting to crisp. Add the spring onions, pepper, ginger, oyster sauce and beans. Stir-fry for another 5 mins until the veg has softened, then add the noodles and juice of 1 lime. Season well and toss everything together until well combined and heated through.
step 2
Separate the lettuces into leaves. Pile the noodles into the leaves, sprinkle over the reserved spring onions to garnish and serve with the lime wedges.
