One-Pot Veggie Gyoza Noodle Soup

• In a medium heatproof bowl, combine ginger paste, sesame seeds, chilli and a pinch of salt and pepper. • In a large saucepan, heat olive oil (2 tbs for 2 people / 1/4 cup for 4 people) over high heat, until just smoking, 30 seconds, then carefully pour the oil over the ginger mixture. • Add soy sauce mix. Mix well and set aside.

TIP: The hot oil will bubble up and 'cook' the ginger.

• Boil the kettle. • Return saucepan to high heat with a drizzle of olive oil. Cook pea pods, tossing, until just tender, 3-4 minutes. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken stock pot and oyster sauce and bring to the boil. • Add prawn & chive wontons and egg noodles and cover. Reduce to a simmer and cook until tender, 4-5 minutes. In the last minute, gently stir noodles with a fork to separate. • Stir in Asians greens until just wilted, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Boil the kettle. Return saucepan to high heat with a drizzle of olive oil. Cook pea pods, tossing, until just tender, 3-4 minutes. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken-style stock powder and oyster sauce and bring to the boil. • Add vegetable gyozas and lime zest and cover. Reduce to a simmer and cook until tender, 4-5 minutes. • Stir in konjac noodles and Asians greens until just wilted, 1 minute.