Pork, Chive Gyoza & Noodles

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork & chive gyo until starting to brown, 1-2 minutes. • Add the water (for the wontons) (watch out, it may spatter!), then cover with foil or a lid. • Cook until the water has evaporated and wontons are tender and heated through, 4-5 minutes. Transfer to a plate and cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot & zucchini mix until tender, 4-5 minutes. • Remove from heat, then add baby spinach leaves, cooked noodles and Sichuan sauce mixture, stirring to combine.