Pork, Chive Gyoza & Umami Garlic Noodles
with Veggies & Crispy Shallots- Eggs
- Gluten
- Wheat
- Soy
- Molluscs
- Sesame
All you need is a pot and pan to create an Asian fusion dish all from the comfort of your own kitchen. Slurp up the egg noodles that are oozing with umami flavours in every bite and then dive into the wontons which are our fave; pork & chive gyoza.
Ingredients
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
Pork & Chive Gyoza
(Contains: Gluten, Wheat, Soy, Molluscs, Sesame;)
1 packet
Carrot & Zucchini Mix
1 packet
baby spinach leaves
1 sachet
crispy shallots
1 packet
Asian stir-fry mix
Not included in your delivery
olive oil
2 tablespoon (tbsp)
water (for the sauce)
1 tsp
vinegar (white wine or rice wine)
1 tablespoon (tbsp)
soy sauce
(Contains: Gluten, Soy;)
¼ cup
water (for the wontons)
Utensils
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 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.
• Divide Sichuan garlic noodles between bowls. • Top with pork, chive gyoza and crispy shallots to serve. Enjoy!
