Green Vegetable Gyoza & Curried Udon Noodles

Name: Green Vegetable Gyoza & Curried Udon Noodles with Spring Onion & Pea Pods
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Green Vegetable Gyoza; 1 packet Udon Noodles; 1 packet Coconut Milk; 1 packet Japanese Curry Paste; 2 Garlic; 1 Zucchini; 1 packet Pea Pods; 1 Spring Onion; 1 drizzle olive oil; ¼ cup water (for the gyoza); ¼ cup water (for the sauce); 1 tbs soy sauce; ½ tbs brown sugar

with Spring Onion & Pea Pods

5.0(2)Review summaryRead review summary highlights

Recipe Development TeamUpdated on October 13, 2026

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Calories

:

493 kcal

Protein

:

14.2g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Sesame
Soy
Gluten
May contain traces of allergens

This fusion dish is one for the books! Here you've got crispy green vegetable gyoza and a creamy udon-laced curry, perfect for the dumplings to soak up. This one is known for major slurping and crunching action!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Green Vegetable Gyoza

(Contains: Wheat, Gluten, Sesame, Soy)

1 packet

Udon Noodles

(Contains: Gluten, Wheat)

1 packet

Coconut Milk

1 packet

Japanese Curry Paste

2

Garlic

1

Zucchini

1 packet

Pea Pods

1

Spring Onion

Not included in your delivery

1 drizzle

olive oil

¼ cup

water (for the gyoza)

¼ cup

water (for the sauce)

1 tbs

soy sauce

(Contains: Soy May be present: Gluten)

½ tbs

brown sugar

Nutritional Values

Calories493 kcal

Energy (kJ)2060 kJ

Fat24 g

of which saturates17.1 g

Carbohydrate58 g

of which sugars11.9 g

Dietary Fibre12 g

Protein14.2 g

Sodium890 mg

Potassium42.7 mg

Calcium3.1 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

1

• Boil the kettle.
• Thinly slice zucchini into half-moons.
• Trim pea pods.
• Thinly slice spring onion.
• Finely chop garlic.

2

• 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.

3

• Meanwhile, heat a large frying pan over
medium-high heat with a drizzle of olive oil.
• Cook pea pods and zucchini until tender,
4-5 minutes.
• Add garlic and cook until fragrant, 1 minute.
Transfer to a bowl.

4

• Return frying pan to medium-high heat with a drizzle of olive oil.
• When the oil is hot, add green 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.

5

• Wipe out frying pan, then return to medium-high
heat.
• Stir in Japanese curry paste, coconut milk, the
water, soy sauce and brown sugar until slightly
thickened, 1-2 minutes.
• Add cooked veggies and udon noodles, stirring,
until combined, 1 minute. Season to taste.