Double Veggie Gyoza & Sweet Chilli Noodle Stir-Fry
with Ginger-Spring Onion Oil
- Gluten
- Wheat
- Sesame
- Soy
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Gyozas, check. Noodles, check. Loads and loads of veggies, check. This meal has everything going for it so it's only fair that we share this recipe with you. We’ve replaced the green beans in this recipe with pea pods due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
udon noodles
(Contains: Gluten, Wheat)
2 packet
vegetable gyoza
(Contains: Gluten, Wheat, Sesame May be present: Soy)
1 bag
Pea Pods
1
zucchini
1
carrot
1 bunch
spring onion
1 packet
kecap manis
(Contains: Gluten, Soy, Sulphites, Wheat)
1 packet
sweet chilli sauce
1 sachet
sweet soy seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
ginger paste
1 sachet
mixed sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
Not included in your delivery
olive oil
¼ cup
water
1 tsp
soy sauce
(Contains: Gluten, Soy)
Utensils
Cooking Steps
• Boil the kettle. 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. • When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (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 plate.
TIP: Cook vegetable gyozas in batches for best results.
• While gyozas are cooking, trim and roughly chop pea pods. Thinly slice zucchini and carrot into rounds. Thinly slice spring onion. • In a small bowl, combine kecap manis, sweet chilli sauce, sweet soy seasoning and a splash of water. • Return frying pan to high heat with a drizzle of olive oil. Cook pea pods, zucchini and carrot, tossing, until tender, 4-6 minutes. • Add cooked udon noodles and sweet chilli mixture, tossing until well combined, 1 minute. Season with salt and pepper.
• While veggies are cooking, to a small heatproof bowl, add ginger paste, spring onion, the soy sauce and a good drizzle of olive oil. Microwave until heated through, 30 seconds. • Divide sweet chilli noodle stir-fry between bowls. Top with veggie gyoza. • Drizzle over ginger-spring onion oil. Sprinkle over mixed sesame seeds to serve. Enjoy!
