Chicken Gyoza Katsu Curry Noodles

• Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and zucchini, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, add chicken gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (for the gyoza), watch out, it may spatter! Cover with foil or a lid. • Cook until the water has evaporated and gyozas are tender and softened, 4-5 minutes. Transfer to a plate and cover to keep warm.

• Wipe out pan and return to medium-high heat. • Stir in katsu paste, coconut milk, the water (for the sauce), the soy sauce and the brown sugar until slightly thickened, 1-2 minutes. • Add cooked veggies and egg noodles, then stir in baby spinach leaves until wilted, 1 minute. Season to taste.