Presto Veggie Gyoza & Noodle Soup
with Asian Greens, Pea Pods & Ginger-Chilli Oil
- Gluten
- Sesame
- Wheat
- Eggs
- May contain traces of allergens
- Soy
By the time you are done with this one, we can guarantee that each and every bowl will be licked clean. How could they not be, when we’ve paired noodles with a fragrant broth and tasty vegetable gyozas? Delish!
Ingredients
1 packet
Asian Greens
1 packet
Oyster Sauce
1 packet
Vegetable Gyoza
(Contains: Gluten, May contain traces of allergens, Sesame, Soy, Wheat;)
1
Long Chilli
1 sachet
Sesame Seeds
1 packet
Soy Sauce Mix
1 packet
Pea Pods
1 sachet
Vegetable Stock Pot
1 packet
Ginger Paste
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
Not included in your delivery
2 cup
Boiling water
1 drizzle
olive oil
Utensils
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!
