Double Pork Gyoza & Teriyaki Noodle Stir-Fry

Name: Double Pork Gyoza & Teriyaki Noodle Stir-Fry with Green Beans & Sriracha
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 packet Egg Noodles; 2 packet Pork & Chive Gyoza; ¼ cup water (for the gyoza); 1 carrot; 1 packet teriyaki sauce; 1 packet soy sauce mix; ¼ cup water (for the sauce); 1 packet Trimmed Green Beans; 1 packet garlic paste; 1 packet baby spinach leaves; 1 packet sriracha

with Green Beans & Sriracha

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Dig into this delightful combo of colour and flavour for some major slurping and crunching action! Crispy pork & chive gyozas are paired with a saucy egg noodle stir-fry packed with veggies for an unforgettable and speedy meal.

This recipe is under 650kcal per serving.

Allergens:

Eggs

•Gluten

•Wheat

•Soy

•Molluscs

•Sesame

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 Time20 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Egg Noodles

(Contains: Eggs, Gluten, Wheat;)

2 packet

Pork & Chive Gyoza

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

carrot

1 packet

teriyaki sauce

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

1 packet

Trimmed Green Beans

1 packet

garlic paste

1 packet

baby spinach leaves

1 packet

sriracha

(May be present: Soy.)

Not included in your delivery

olive oil

¼ cup

water (for the gyoza)

1 packet

soy sauce mix

(Contains: Soy, Gluten, Wheat;)

¼ cup

water (for the sauce)

Nutritional Values

Energy (kJ)3414 kJ

Calories816 kcal

Fat16.3 g

of which saturates2.6 g

Carbohydrate123.9 g

of which sugars25 g

Dietary Fibre15 g

Protein40.2 g

Sodium4906 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

PDF

• 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, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add pork & chive gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes (cook in batches if your pan is getting crowded). 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 gyoza are tender and softened, 4-5 minutes. Transfer to a bowl and cover to keep warm.

• While gyozas are cooking, thinly slice carrot into sticks. In a small bowl, combine teriyaki sauce, soy sauce mix and the water (for the sauce). • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook carrot and trimmed green beans until tender, 3-4 minutes. Add garlic paste and cook until fragrant, 1 minute. • Add cooked egg noodles, teriyaki mixture and baby spinach leaves, tossing to combine, 1 minute. Season to taste.