Chicken Gyoza & Sesame Konjac Noodle Salad
with Garlic-Chilli Oil
Give tasty chicken gyozas some heat with a garlic-chilli oil and you have a flavourful protein for a carb conscious bowl. The konjac noodle salad is so flavourful, you won't even miss the usual rice in this dish.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
chicken gyoza
(Contains: Gluten, Wheat, Soy, Molluscs, Sesame;)
½
Long Chilli
1 packet
konjac noodles
1 packet
garlic paste
1 packet
sesame dressing
(Contains: Gluten, Wheat, Soy, Sesame, Eggs; May be present: Milk.)
1 bag
slaw mix
1 bag
baby spinach leaves
Not included in your delivery
olive oil
¼ cup
water
1 sachet
soy sauce mix
(Contains: Gluten, Wheat, Soy;)
½ tsp
brown sugar
Utensils
Cooking Steps
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, add chicken gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.
• Meanwhile, finely chop long chilli (if using). Drain and rinse konjac noodles. • In a small heat-proof bowl, combine chilli, garlic paste and a generous drizzle of olive oil. Microwave until fragrant, 10 second bursts. • Season with a pinch of salt and pepper.
• In a large bowl, combine sesame dressing, soy sauce mix and the brown sugar. • Add konjac noodles, slaw mix and baby spinach leaves, tossing to combine. • Season to taste.
• Divide sesame konjac noodle salad between bowls. • Top with chicken gyoza. Spoon garlic-chilli oil over gyoza to serve. Enjoy!
