Easy Chicken Gyoza & Konjac Noodle Salad
with Sesame Dressing & Garlic-Sriracha Sauce- Soy
- Gluten
- Molluscs
- Eggs
- Sesame
- Wheat
- Soy
- May contain traces of allergens
- Milk
Give tasty chicken gyozas some heat with a garlic-chilli oil and you have a flavourful protein for a carb conscious bowl. The konjac noodle salad is so flavourful, you won't even miss the usual rice in this dish. *This recipe is under 550kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Garlic Paste
Chicken Gyoza
(Contains: Soy, Gluten, Molluscs;)
1 packet
Sriracha
(May be present: Soy.)
1 packet
Pea Pods
1 packet
Sesame Dressing
(Contains: Soy, Gluten, Eggs, Sesame, Wheat; May be present: Milk.)
1 packet
Slaw Mix
1 packet
Konjac Noodles
1 packet
Soy Sauce Mix
(Contains: Soy, Gluten, Wheat;)
1 packet
Mixed Salad Leaves
Utensils
Cooking Steps
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, add chicken gyozas, 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 gyozas are tender and softened, 4-5 minutes.
• While the gyozas are cooking drain and rinse konjac noodles. • Trim and roughly chop pea pods. • SPICY! Use less sriracha if you're sensitive to heat! In a small heat-proof bowl, combine sriracha, garlic paste and a generous drizzle of olive oil. Microwave until fragrant, 10 second bursts. • Season with a pinch of salt and pepper.
• In a large bowl, combine sesame dressing, soy sauce mix and the brown sugar. • Add konjac noodles, pea pods, slaw mix and mixed salad leaves, tossing to combine. Season to taste.
• Divide konjac noodle salad between bowls. • Top with chicken gyozas. • Spoon garlic-sriracha sauce over gyozas to serve. Enjoy!
