Easy Double Veggie Gyoza & Sriracha Noodle Stir-Fry
with Ginger-Spring Onion Oil
- Gluten
- Wheat
- Soy
- Sulphites
- Sesame
- 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.
Ingredients
1 packet
udon noodles
(Contains: Gluten, Wheat)
1 packet
Pea Pods
1
zucchini
1
carrot
1 sprig
spring onion
1 packet
kecap manis
(Contains: Gluten, Soy, Sulphites, Wheat)
1 packet
sriracha
(May be present: Soy)
1 sachet
sweet soy seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
2 packet
vegetable gyoza
(Contains: Gluten, Wheat, Sesame May be present: Soy)
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, trim and roughly chop pea pods. Thinly slice zucchini and carrot into rounds. Thinly slice spring onion. • SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine kecap manis, sriracha, sweet soy seasoning and a splash of water.
• 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.
• Return frying pan to high heat with a drizzle of olive oil. Cook zucchini and carrot, tossing, until tender, 4-6 minutes. In the last 2-3 minutes of cook time, add pea pods and cook, tossing, until tender. • While veggies are cooking, add ginger paste, spring onion, the soy sauce and a good drizzle of olive oil to a small heatproof bowl. Microwave until heated through, 30 seconds. • Add cooked udon noodles and sriracha mixture to pan with veggies, tossing until well combined, 1 minute. Season with salt and pepper.
• Divide sriracha noodle stir-fry between bowls. • Top with veggie gyozas. • Drizzle over ginger-spring onion oil and sprinkle over mixed sesame seeds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some loved the dish, while others found it too sweet or bland. The ginger-spring onion oil and sauces received praise.
- Ease of prep: Several found it quick and simple to make, though some struggled with cooking the gyoza without them sticking or falling apart.
- Suggestions: Consider adding extra vegetables like mushrooms and garlic. Some recommend using sesame oil instead of olive oil for a more authentic taste.
- Leftovers: A few customers mentioned enjoying the dish even more as leftovers the next day for lunch.
