Double Chicken Gyoza & Curried Udon Noodles
with Baby Spinach
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!
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Ingredients
1
carrot
1
zucchini
1 packet
Udon Noodles
(Contains Gluten, Wheat;)
1 packet
garlic paste
2 packet
chicken gyoza
(Contains Gluten, Wheat, Soy, Mollusc, Sesame;)
1 packet
katsu paste
1 packet
coconut milk
1 bag
baby spinach leaves
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
¼ cup
water (for the gyoza)
¼ cup
water (for the sauce)
1 tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Thinly slice carrot and zucchini into half-moons
• 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 and zucchini, until tender, 4-5 minutes. • Add garlic paste 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 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!) 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.
TIP: Cook gyoza in batches if your pan is getting crowded.
• 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!