Vegetable Gyoza & Chilli-Sesame Oil Broth Bowl

• Meanwhile, finely chop garlic. 
• Trim and thinly slice pea pods lengthways.
• Thinly slice carrot into sticks. Roughly chop Asian greens.
• In a small heatproof bowl, combine garlic, sesame seeds, the soy sauce, vinegar, a good pinch of sugar and a pinch of chilli flakes (if using).
• In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over high heat, until just smoking, 30 seconds - 1 minute, then carefully pour the oil over the garlic mixture. Set aside.

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

• Boil the kettle again. Half-fill a large saucepan with boiling water.
• Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes.
• Drain, rinse and set aside.

• Return frying pan to 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.

• When the noodles are done, return large saucepan to medium-high heat with a drizzle of olive oil. Cook Hainanese paste and ginger lemongrass paste until fragrant, 1 minute.
• Add the water (for the soup), Asian greens, carrot, pea pods, soy sauce mix and stock concentrate and bring to the boil.
• Reduce heat to low and simmer, until veggies are just wilted, 2-3 minutes. Season to taste.