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Minced Pork Yuk Sung Chinese Lettuce Wraps

Pork yuk sung are Chinese takeaway style lettuce wraps using stir-fried minced meat cooked in a sauce, and topped with crispy rice noodles.

Cooking this dish takes just 10 minutes and prep takes a leisurely 15 minutes, making this dish quicker and cheaper than takeaway and every bit as tasty.

Chinese takeaway minced pork yuk sung stuffed in lettuce cups with fried noodles and peanuts.

Chinese Takeaway Pork Lettuce Wraps

Pork yuk sung was always one of my favourite dishes to order from a Chinese takeaway. So imagine my shock to find out that not one of my local takeaways has it as an option to order.

To be honest, my love of cooking fakeaway recipes means that it is no great tragedy!

This wonderful recipe joins other Chinese takeaway favourites like Chinese spare ribs, special fried rice, crispy chilli beef, chicken egg foo yung and of course sweet and sour pork balls.

This dish is essentially stir-fried minced pork designed to be piled into lettuce leaves rolled up and stuffed in your hole!

Of course, there are toppings too, I love to add toasted peanuts and shredded spring onions. A bit of chilli would not go amiss either.

There is one more option that yuk sung must have, and that is crispy fried rice noodles. They are outrageously easy to make, they take seconds, check out the video in the recipe to see how easy!

Chinese takeaway style minced pork yuk sung.

Frequently Asked Questions

Can I use other types of noodle?

Yes, any form of dried rice noodles works just as well, if you want something a little thicker use rice sticks.

Do I have to add the noodles?

No not at all, it is your dinner, you top your yuk sung with anything that you like!

Do I have to use MSG?

No, but it is a wonderful flavour enhancer and you are missing out by not including it!

Can I use a different type of meat?

Yes, chicken and turkey are particularly good, beef works ok, but I would avoid using lamb because the flavours clash too much.

What sort of lettuce is best?

I like to use baby gem lettuce because they are the perfect two-bite mouthful which makes this less messy to eat.

But everything from iceberg to Romaine lettuce works just as well.

Chinese takeaway minced pork yuk sung with lettuce cups fried noodles and peanuts.

Serving Suggestions

As far as I am concerned yuk sung is best served as part of a grazing menu involving loads of Chinese takeaway-inspired dishes.

Soup is always a nice option, something like Chinese hot and sour soup or chicken and sweetcorn soup.

Then you have the classic Chinese style nibbles of crispy spring rolls, prawn toast and spring onion pancakes.

You could even add something like salt and pepper squid or salt and pepper chicken.

Overhead Chinese takeaway minced pork yuk sung with lettuce cups fried noodles and peanuts.

Equipment Used

I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • Wok, I use a large carbon steel wok.
  • Chopping board.
  • Kitchen knife.
  • Grater.
  • Weighing scales and or measuring cups and spoons.
  • Mixing bowls.
  • Slotted spoon.
  • Stirring and serving spoons.
Overhead Chinese takeaway style minced pork yuk sung lettuce wraps.
Yield: 2 Servings

Minced Pork Yuk Sung Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Pork yuk sung is an old-school classic Chinese takeaway dish that seems to have fallen out of favour, quickly stir-fried minced pork with veggies in a sauce that is piled in to lettuce leaves and topped with fried crispy noodles.


  • 400g (14oz) Pork Mince
  • 100g (⅔ Cup) Onion
  • 75g (½ Cup) Carrot
  • 4 Garlic Cloves
  • 30g (Thumb sized piece) Ginger
  • 225g (8oz) Tin Sliced Water chestnuts
  • 2 Tbsp Oyster Sauce
  • 2 Tbsp Light Soy Sauce
  • 1 Tbsp Chinkiang Vinegar
  • ½-¾ Tsp Sugar
  • Generous Pinch MSG
  • 25g (½-¾ Cup) Dried Rice Vermicelli Noodles
  • 125ml (½ Cup) Cooking Oil
  • 50g (⅓ Cup) Toasted Peanuts
  • 2-3 Spring Onions
  • Lettuce Leaves (I use 2 baby gem lettuces)


  1. Cut the onion into a 3-4mm (⅛") dice.
  2. Cut the carrot into a dice of a similar size to the onion.
  3. Peel the garlic cloves and dice them as small as you can.
  4. Grate the ginger.
  5. Drain the water chestnuts and cut them into strips about 3-4mm (⅛") thick.
  6. Break up the vermicelli noodles so that the form strands aroun 50mm (2") long, yes it makes a mess!
  7. Mix together the oyster sauce, soy sauce, Chinkiang vinegar, sugar and MSG, then set aside.
  8. Add the oil to the wok and heat it over a high heat, when the oil is hot add the vermicielli noodles. You will know when the oil is hot enough as a noodle will puff up almost immediately. Add the noodles and cook for 10 seconds, then remove and drain on kitchen paper.
  9. Empty all but a scant coating of oil from the wok and return it to a high heat.
  10. When the wok is hot again add the onion and carrot and stir fry for 1 minute.
  11. Add the garlic and ginger and cook for another 30 seconds.
  12. Throw in the pork and stir fry until nicely coloured all over.
  13. Throw in the water chestnuts and cook for another 30 seconds.
  14. Push the pork to the side of the wok and add the sauce, and stir fry for another minute or so.
  15. Serve with chopped toasted peanuts, crispy fried noodles and sliced spring onions.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 971Total Fat: 69gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 44gCholesterol: 188mgSodium: 1859mgCarbohydrates: 27gFiber: 5gSugar: 7gProtein: 62g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Tuesday 27th of June 2017

I love any and every recipe with pineapple in it this time of the year...and these lettuce wraps are no exception! Can't wait to try them!!

Brian Jones

Thursday 29th of June 2017

Thanks Sarah, it would seem I like them too :)

Michelle | The Last Food Blog

Tuesday 27th of June 2017

Yum! I love pineapple in savoury dishes, and these look so fresh and light. Perfect for Summer.

Brian Jones

Thursday 29th of June 2017

Me too, I seem to be using it a lot at the moment :)

Lucy @ Supergoldenbakes

Tuesday 27th of June 2017

I like your style Brian - lettuce shells are the perfect substitute for bread when summer hits. Loving your flavours in this recipe and the lettuce is also a great way to add that extra dose of crunch

Brian Jones

Thursday 29th of June 2017

Thanks Lucy :)


Tuesday 27th of June 2017

I love pineapples and I'm sure any recipe with this ingredient tastes amazing! Love your pictures!

Brian Jones

Thursday 29th of June 2017

Thanks Natalia.


Tuesday 27th of June 2017

I love serving stuff in lettuce wraps for a low carb option. They always go down well at parties too!

Brian Jones

Thursday 29th of June 2017

Cheers Danni, I'm all about the filling so lettuce does it for me :)

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