Double Chicken Gyoza & Curried Udon Noodles
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Chicken Gyoza & Curried Udon Noodles

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!

Tags:
Quick
Allergens:
Gluten
Wheat
Soy
Mollusc
Sesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

1 packet

Udon Noodles

1 packet

garlic paste

2 packet

chicken gyoza

(Contains Gluten, Wheat, Soy, Mollusc;)

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

sideBannerName

Nutritional Values

Energy (kJ)3867 kJ
Fat37.3 g
of which saturates17.8 g
Carbohydrate99.3 g
of which sugars19.1 g
Protein41.1 g
Sodium4341 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Boil the kettle. • Thinly slice carrot and zucchini into half-moons

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide katsu curry noodles between bowls. • Top with chicken gyozas. • Drizzle over Japanese dressing to serve. Enjoy!