Veggie Gyoza & Pumpkin-Sriracha Noodle Stir-Fry
with Ginger-Spring Onion Oil- Gluten
- Soy
- Sulphites
- Wheat
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
- Wheat
Gyozas, check. Noodles, check. Loads and loads of veggies, check. This meal has everything going for it so it's only fair that we share this recipe with you.
Ingredients
1 packet
Sriracha
(May be present: Soy.)
1 packet
Kecap Manis
(Contains: Gluten, Soy, Sulphites, Wheat;)
1
Spring Onion
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
1 packet
Pea Pods
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut, Wheat.)
1
Zucchini
1 packet
Peeled & Chopped Pumpkin
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Soy, Wheat, Sesame;)
1 packet
Vegetable Gyoza
(Contains: Gluten, Wheat, Sesame; May be present: Soy.)
1 packet
Ginger Paste
1
Carrot
Not included in your delivery
2 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 220°C/200°C fan-forced. • Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 1-2 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
• Place peeled and chopped pumpkin on a lined oven tray. Toss with olive oil and salt. Roast until tender, 20-25 minutes.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When 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. Transfer to a plate.
• While gyozas are cooking, trim and halve pea pods. Thinly slice zucchini and carrot into rounds. Thinly slice spring onion. • SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine kecap manis, sriracha, sweet soy seasoning and a splash of water. • Return frying pan to high heat with a drizzle of olive oil. Cook pea pods, zucchini and carrot, tossing, until tender, 4-6 minutes. • Add cooked udon noodles and sriracha mixture, tossing until well combined, 1 minute. Season with salt and pepper.
• Add cooked udon noodles, roasted pumpkin and sriracha mixture, tossing until well combined, 1 minute. Season with salt and pepper. • While veggies are cooking, add ginger paste, spring onion, the soy sauce and a good drizzle of olive oil to a small heatproof bowl. Microwave until heated through, 30 seconds. • Divide sriracha noodle stir-fry between bowls. Top with veggie gyozas. • Drizzle over ginger-spring onion oil and sprinkle over mixed sesame seeds to serve. Enjoy!
