Vegetable Gyoza & Fragrant Udon 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 some olive oil (1/2 tbsp per 
person) 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. 

• Re-boil the kettle. 
• 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 vegetable gyozas, flat-side 
down, in a single layer.
• Cook until starting to brown, 1-2 minutes. Add the 
water (for the gyozas) (watch out, it may spatter!) 
and cover with a lid (or foil).
• Cook until the water has evaporated and gyozas are 
tender and softened, 4-5 minutes. 

• When the noodles are done, return 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, 
then bring to the boil.
• Reduce heat to low. Simmer until veggies are just 
wilted, 2-3 minutes. 
• Season to taste with salt and pepper.