Double Veggie Gyoza & Sweet Chilli Noodle Stir-Fry
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Double Veggie Gyoza & Sweet Chilli Noodle Stir-Fry

Double Veggie Gyoza & Sweet Chilli Noodle Stir-Fry

with Ginger-Spring Onion Oil

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!

Plant Based
Quick Prep
Super Quick

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

Preparation Time15 minutes
Cooking Time


Serving amount

1 packet

udon noodles

(Contains Gluten, Wheat;)

2 packet

vegetable gyoza

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

1 bag

Pea Pods





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, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

¼ cup


1 tsp

soy sauce

(Contains Gluten, Soy;)


Nutritional Values

Energy (kJ)4168 kJ
Fat23 g
of which saturates3.8 g
Carbohydrate162.7 g
of which sugars46.9 g
Protein28.8 g
Sodium3048 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• 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!