Presto Veggie Gyoza & Noodle Soup
with Asian Greens, Pea Pods & Ginger-Chilli Oil
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
1 packet
Oyster Sauce
1 packet
Vegetable Gyoza
(Contains: Gluten, Sesame, Wheat; May be present: Soy.)
1
Long Chilli
1 sachet
Sesame Seeds
1 packet
Soy Sauce Mix
1 packet
Pea Pods
Vegetable Stock Pot
1 packet
Ginger Paste
1 packet
Egg Noodles
(Contains: Gluten, Wheat, Eggs;)
Not included in your delivery
2 cup
Boiling water
1 drizzle
olive oil
Cooking Steps
• Slice long chilli (if using). • Trim pea pods and cut into thirds. • Roughly chop Asian greens. • Zest lime and cut into wedges. • Drain and rinse konjac noodles.
• In a medium heatproof bowl, combine ginger paste, sesame seeds, chilli and a pinch of salt and pepper. • In a large saucepan, heat olive oil (2 tbs for 2 people / 1/4 cup for 4 people) over high heat, until just smoking, 30 seconds, then carefully pour the oil over the ginger mixture. • Add soy sauce mix. Mix well and set aside. TIP: The hot oil will bubble up and 'cook' the ginger.
• Boil the kettle. • Return saucepan to high heat with a drizzle of olive oil. Cook pea pods, tossing, until just tender, 3-4 minutes. Add the boiling water(2 cups for 2 people / 4 cups for 4 people), chicken stock pot (see ingredients) and oyster sauce, then bring to the boil. • Add vegetable gyoza and lime zest and cover with a lid. Reduce to a simmer and cook until tender, 4-5 minutes. • Stir in konjac noodles and Asians greens until just wilted, 1 minute.
• Divide vegetable gyozas and pea pod konjac noodle soup between bowls. • Spoon over ginger-chilli oil. Serve with lime wedges. Enjoy!
