Salt-Pepper Prawn Noodles & Veggie Dumplings for Dinner

• Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring 
occasionally with a fork to separate, until tender,  
4-5 minutes.
• Drain, rinse under cold water and set aside. 

• Meanwhile, in a large frying pan, heat a drizzle of 
olive oil over medium-high heat.
• Add capsicum and cook, until tender, 4-5 minutes.
• Add Asian greens and ginger paste and cook until 
fragrant, 1-2 minutes.
• Add cooked egg noodles, garlic stir-fry sauce and 
a splash of water, tossing, until well combined, 
1 minute. Season with pepper. Transfer to a serving 
bowl and cover to keep warm. 

• In a second large frying pan, heat a drizzle of olive 
oil over medium-high heat.
• When the oil is hot, add green vegetable 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 a 
lid (or foil).
• Cook until the water has evaporated and gyozas 
are tender and softened, 4-5 minutes. Transfer to a 
plate and cover to keep warm. 

• When the noodles are done, wipe out frying pan, 
then return to a medium-high heat with enough 
olive oil to coat the base.
• When the oil is hot, pick up the prawns using tongs 
and shake off any excess flour back into the bowl.
• Cook prawns, tossing, until pink and starting to curl 
up, 3-4 minutes. Transfer to a plate and sprinkle 
over crispy shallots.