One-Pot Vegetable Gyozas & Veggie Soup

• To saucepan, add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken stock pot, oyster sauce and the soy sauce. • Bring to the boil.

• Add udon noodles, then cover with a lid. • Reduce to a simmer and cook until noodles are tender, 4-5 minutes. • In the last minute, gently stir noodles with a fork to separate. Stir in sesame oil blend and return cooked veggies to pan.

• Meanwhile, in a separate saucepan heat a large frying pan over 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 (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. Transfer to a plate.