Veggie Gyoza & Sweet Chilli Noodle Stir-Fry
with Ginger-Spring Onion Oil- Gluten
- Wheat
- Sesame
- Soy
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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. *We’ve replaced the green beans in this recipe with pea pods due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
udon noodles
(Contains: Gluten, Wheat;)
1 packet
vegetable gyoza
(Contains: Gluten, Wheat, Sesame; May be present: Soy.)
1 bag
Pea Pods
1
zucchini
1
carrot
1 bunch
spring onion
1 packet
kecap manis
(Contains: Gluten, Wheat, Soy, Sulphites;)
1 packet
sweet chilli sauce
1 sachet
sweet soy seasoning
(Contains: Gluten, Wheat, Sesame, Soy;)
1 packet
ginger paste
1 sachet
mixed sesame seeds
(Contains: Sesame; May be present: Soy, Gluten, Milk, Peanuts, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
¼ cup
water
1 tsp
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When 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 a lid (or foil). • Cook until the water has evaporated and gyozas are tender and softened, 4-5 minutes. Transfer to a plate.
• While gyozas are cooking, trim and roughly chop pea pods. Thinly slice zucchini and carrot into rounds. Thinly slice spring onion. • In a small bowl, combine kecap manis, sweet chilli sauce, 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 sweet chilli mixture, tossing until well combined, 1 minute. Season with salt and pepper.
• While veggies are cooking, to a small heatproof bowl, add ginger paste, spring onion, the soy sauce and a good drizzle of olive oil. Microwave until heated through, 30 seconds. • Divide sweet chilli noodle stir-fry between bowls. Top with veggie gyozas. • Drizzle over ginger-spring onion oil. Sprinkle over mixed sesame seeds to serve. Enjoy!
