Vegetable Gyoza & Garlic Noodles
with Asian Green Stir-Fry & Crispy Shallots
- Eggs
- Gluten
- Wheat
- Sesame
- Soy
- May contain traces of allergens
- Milk
- Soy
This fusion dish is one for the books! Here You've got crispy vegetable gyoza and a saucy egg noodle stir-fry which is perfect for the gyozas to soak up. This one is known for major slurping and crunching action!
Ingredients
1 packet
Asian Greens
1
Carrot
1 sachet
Crispy Shallots
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1
Long Chilli
2
Fortune Cookie
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Green Vegetable Gyoza
(Contains: Wheat, Gluten, Sesame, Soy;)
Utensils
Cooking Steps
• Boil the kettle. 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, thinly slice carrot into half-moons. • Roughly chop Asian greens. • In a small bowl, combine Sichuan garlic paste, soy sauce mix and the vinegar.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• 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 (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.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until tender, 4-5 minutes. • Add cooked egg noodles, Asian greens and sauce mixture, tossing until wilted and combined, 1 minute.
• Divide Sichuan-garlic noodle stir-fry between bowls. Top with vegetable gyozas. • Drizzle over sesame dressing. Sprinkle over crispy shallots to serve. Enjoy!
