Pork, Chive Gyoza & Noodles
with Veggies & Crispy Shallots
- Gluten
- Soy
- Wheat
- Eggs
- Molluscs
- Sesame
Ingredients
1 packet
Asian Stir-Fry Sauce
(Contains: Gluten, Soy, Wheat)
1 packet
Baby Spinach Leaves
1 sachet
Crispy Shallots
1 packet
Egg Noodles
(Contains: Gluten, Wheat, Eggs)
1 packet
Pork & Chive Gyoza
(Contains: Gluten, Soy, Wheat, Molluscs, Sesame)
1
Zucchini
1 packet
Trimmed Green Beans
Cooking Steps
• Boil the kettle. 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 and set aside. • Meanwhile, in a small bowl, combine Asian Stir-fry Sauce, the water (for the sauce), vinegar and soy sauce.
• 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 trimmed green beans & zucchini mix until tender, 4-5 minutes. • Remove from heat, then add baby spinach leaves, cooked noodles and Sichuan sauce mixture, stirring to combine.
• Divide Sichuan garlic noodles between bowls. • Top with pork, chive gyoza and crispy shallots to serve. Enjoy!
