Chicken Gyoza & Sesame Konjac Noodle Salad
with Garlic-Chilli Oil- Gluten
- Wheat
- Soy
- Molluscs
- Sesame
- Eggs
- May contain traces of allergens
- Milk
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.*
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!
