Pork Gyozas, Chicken & Crispy Noodle Slaw

• When potatoes have 10 minutes remaining, return pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, add pork & chive 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 foil or a lid. • Cook until the water has evaporated and gyozas are tender and softened, 4-5 minutes. • In a second large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate.

TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, drain sweetcorn. Slice chicken. • In a medium bowl, combine corn, slaw mix, baby spinach leaves, cooked chicken, crunchy fried noodles, garlic aioli and a drizzle of vinegar. Season to taste. • In a small bowl, combine sweet chilli sauce and soy sauce mix.