Double Pork Gyoza & Sichuan-Garlic Noodle Stir-Fry

Name: Double Pork Gyoza & Sichuan-Garlic Noodle Stir-Fry with Asian Greens & Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 packet Egg Noodles; 1 Carrot; 1 packet Asian Greens; 1 packet Sichuan Garlic Paste; 1 packet soy sauce mix; ½ tsp vinegar (white wine or rice wine); 2 packet Pork & Chive Gyoza; ¼ cup water; 1 packet sesame dressing; 1 sachet crispy shallots

with Asian Greens & Crispy Shallots

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This fusion dish is one for the books! Here you've got crispy pork gyoza and a saucy egg noodle stir-fry which is perfect for the gyozas to soak up. This one is known for major slurping and crunching action!

Allergens:

Eggs

•Gluten

•Wheat

•Fish

•Soy

•Sesame

•Molluscs

The quantities provided above are averages only.

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 packet

Egg Noodles

(Contains: Eggs, Gluten, Wheat;)

Carrot

1 packet

Asian Greens

1 packet

Sichuan Garlic Paste

(Contains: Fish, Wheat, Gluten, Soy, Sesame;)

2 packet

Pork & Chive Gyoza

(Contains: Soy, Gluten, Wheat, Molluscs, Sesame;)

1 packet

sesame dressing

(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)

1 sachet

crispy shallots

Not included in your delivery

olive oil

1 packet

soy sauce mix

(Contains: Soy, Gluten, Wheat;)

½ tsp

vinegar (white wine or rice wine)

¼ cup

water

Nutritional Values

Energy (kJ)3136 kJ

Fat18.7 g

of which saturates3.9 g

Carbohydrate111.1 g

of which sugars14.1 g

Dietary Fibre13.7 g

Protein38.5 g

Sodium4123 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. Drain, rinse and set aside. • Meanwhile, thinly slice carrot into half-moons. • Roughly chop Asian greens. • In a small bowl, combine Sichuan garlic paste, soy sauce mix and the vinegar.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add pork & chive 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's in batches if your pan is getting crowded.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until tender, 4-5 minutes. • Add cooked egg noodles, Asian greens and sauce mixture, tossing until wilted and combined, 1 minute.

• Divide Sichuan-garlic noodle stir-fry between bowls. Top with pork gyoza. • Drizzle over sesame dressing. Sprinkle over crispy shallots to serve. Enjoy!