[Superquick] Double Veggie Gyoza Dumplings & Miso Broth
with Egg Noodles & Julienned Carrots
Calories
:
836 kcalProtein
:
31.7g proteinPreparation Time
:
15 minutesDifficulty
:
EasyAllergens:
- Eggs
- Gluten
- Wheat
- Soy
- Sesame
- May contain traces of allergens
- Soy
- Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
2 packet
Asian Greens
1
Spring Onion
1
Long Chilli
1
Lime
1 packet
Miso Paste
(Contains: Gluten, Wheat, Soy;)
1 sachet
Vegetable Stock Pot
1
Julienned Carrot
2 packet
Vegetable Gyoza
(Contains: Gluten, Wheat, Sesame; May be present: Soy.)
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
2.5 cup
boiling water
¼ cup
water
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
Utensils
•Medium Saucepan
•Lid
•Large Frying Pan
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.
- Meanwhile, cut Asian greens into quarters lengthways.
- Thinly slice spring onion (reserving the whites!).
- Thinly slice long chilli (if using). Slice lime into wedges.
2
- Return saucepan over medium heat with a drizzle of olive oil. Cook miso paste and spring onion whites untill fragrant, 1 minute.
- Add the boiling water, stock concentrate and the soy sauce and bring to the boil.
- Add Asian greens and julienned carrots and cook until tender, 3-4 minutes.
- Remove from heat and add a squeeze of lime juice.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When the oil is hot, add 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.
TIP: If your pan is getting crowded, cook in batches for the best results!
4
- Divide egg noodles between bowls. Top with veggie gyozas.
- Pour over miso broth and garnish with remaining spring onion and chilli.
- Serve with any remaining lime wedges and tear over coriander to serve. Enjoy!
