Pork, Chive Dumplings & Curried Udon Noodles

• Half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat,  
gently stirring with a fork to separate, until tender, 
1-2 minutes. 
• Drain, rinse and set aside. 

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

• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• When oil is hot, cook pork & chive dumplings, 2-3 minutes on each side, until pastry is golden and cooked through. 
• Transfer to a plate and cover to keep warm. 

TIP: Ensure filling is piping hot before serving. 

• Wipe out 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, then stir 
until combined, 1 minute. Season to taste with salt 
and pepper.