Spiced-up Ramen & Green Gyozas
with Miso Mushrooms, Egg Noodles & Sambal Drizzle
Calories
:
494 kcalProtein
:
19.8g proteinPreparation Time
:
20 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Eggs
- Gluten
- Wheat
- Soy
- Sesame
- Gluten
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
Green Vegetable Gyoza
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
Sliced Mushrooms
1 packet
Miso Paste
(Contains: Gluten, Wheat, Soy;)
1 packet
Baby Spinach Leaves
1
Garlic
1
Spring Onion
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Wheat, Soy, Sesame;)
1 sachet
Vegetable Stock Pot
1 packet
Asian Stir-Fry Sauce
(Contains: Gluten, Wheat, Soy;)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
sesame oil
(Contains: Sesame;)
¼ cup
water (for the gyoza)
2 cup
water (for the soup)
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
2 piece
eggs
(Contains: Eggs;)
Utensils
•Saucepan
•Large Frying Pan
•Stor kastrull
Cooking Steps
1
- 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.
2
- While the noodles are cooking, In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook mushrooms until browned and softened, 6-8 minutes.
- In the last minute, add miso paste, tossing to combine.
- Transfer to a bowl and cover to keep warm.
- In a second saucepan, half-fill with boiling water over heat high.
- Add the eggs and cook until soft-boiled or to your liking, 7-8 minutes.
- Using tongs, remove eggs from saucepan and cool in cold water.
3
- Meanwhile, roughly chop baby spinach leaves.
- Thinly slice garlic and spring onion (reserving the whites!).
4
- While the eggs are cooking, place a second saucepan over medium heat with a drizzle of sesame oil. Cook sweet soy seasoning, garlic and gochujang until fragrant, 1 minute.
- Add the water, stock concentrate, spring onion whites and the soy sauce. Stir to combine and bring to the boil.
- Remove from heat, add chopped spinach, stirring untill just wilted. Season to taste.
5
- Wipe out frying pan and return over medium-high heat with a drizzle of olive oil.
- When the oil is hot, add green vegetable gyoza, flat-side down, in a single layer.
- Cook until starting to brown, 1-2 minutes. Add the water (for the gyoza) (watch out, it may spatter!) and cover with foil or a lid.
- Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.
6
- Peel the eggs.
- Divide egg noodles between bowls. Top with miso mushrooms, eggs and veggie gyozas.
- Pour over broth and garnish with the remaining spring onion.
- Drizzle over sambal to serve. Enjoy!
