Cals: 400/ F 8g/ CHO 137g/ P 42g

Meal Prep Time:  30 minutes

Serves: 5

Ingredients:

• 15ml sesame oil
• 40ml soy sauce
• 2 tbsp hoisin sauce
• 1/2 tsp ground ginger or 2cm fresh ginger, grated
• 2 garlic cloves, crushed and diced
• 1 brown onion, thinly diced
• 120g Macro Textured Vegetable Protein,
  prepared as per instructions
• 6 brown button mushrooms, diced
• 225g tin Woolworths sliced water chestnuts,
  drained and diced
  To serve
• 1 tsp crushed peanuts
• 1/2 tsp sesame seeds
• 70g Eco Organics Mung Bean Fettuccini

Method:

1. In a frying pan or wok, combine the sesame oil, soy
   sauce and onion. Fry for 5-10 minutes,
   stirring often.
2. Add the garlic and ginger and cook for a
   further 2 minutes.
3. Add the mushrooms, TVP and water chestnuts
   and fry for 2 minutes then add the hoisin sauce
   and cook for another 2 minutes, stirring constantly
   until everything is well coated.
4. Divide the mixture evenly between the wraps
   or lettuce cups and sprinkle with 1 tsp crushed
   peanuts and ½ tsp sesame seeds.