Chicken Gyoza & Curried Udon Noodles
with Baby Spinach
- Gluten
- Molluscs
- Sesame
- Soy
- Wheat
- Celery
- Mustard
This fusion dish is one for the books! Here You've got crispy chicken gyoza and a creamy udon-laced katsu curry, perfect for the gyozas to soak up. This one is known for major slurping and crunching action!
Ingredients
1 packet
Chicken Gyoza
(Contains: Gluten, Molluscs, Sesame, Soy, Wheat;)
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
1
Carrot
1 packet
Coconut Milk
1 packet
Japanese Curry Paste
(Contains: Celery, Mustard;)
2
Garlic
1
Zucchini
1 packet
Pea Pods
1
Spring Onion
Cooking Steps
• Boil the kettle. • Thinly slice carrot and zucchini into half-moons. Trim pea pods. Thinly slice spring onion. Finely chop garlic.
• Half-fill a medium saucepan with boiling water. • Cook udon 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, pea pods and zucchini, 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 oil is hot, add chicken gyozas, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (for the gyozas) (watch out, it may spatter!) and 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 udon noodles, then stir in baby spinach leaves until wilted, 1 minute. Season to taste.
• Divide katsu curry noodles between bowls. • Top with chicken gyozas. • Drizzle over Japanese dressing to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the dish's bold flavours, especially the curried udon noodles. Some found the gyoza bland and suggested boosting their seasoning.
- Ease of prep: Quick and easy to prepare, though a few noted multiple steps. Some had trouble knowing when the gyoza were fully cooked.
- Suggestions: Try pan-frying the gyoza after steaming for extra crispiness. Consider reducing coconut milk for a more balanced curry flavour.
- Leftovers: The dish reheats well, with some customers enjoying it over multiple meals.
- Portions: Generous serving size that left some with leftovers, while others found it satisfyingly filling.
