Veggie Gyoza & Sriracha Noodle Stir-Fry

Name: Veggie Gyoza & Sriracha Noodle Stir-Fry with Ginger-Spring Onion Oil
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 packet udon noodles; 1 packet vegetable gyoza; ¼ cup water; 1 packet Pea Pods; 1 zucchini; 1 carrot; 1 sprig spring onion; 1 packet kecap manis; 1 packet sriracha; 1 sachet sweet soy seasoning; 1 packet ginger paste; 1 tsp soy sauce; 1 sachet mixed sesame seeds

with Ginger-Spring Onion Oil

Get up to $200 off!

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.

Tags:

Plant Based

Allergens:

Gluten

•Wheat

•Sesame

•Soy

•Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

udon noodles

(Contains: Gluten, Wheat;)

1 packet

vegetable gyoza

(Contains: Gluten, Wheat, Sesame; May be present: Soy.)

1 packet

Pea Pods

zucchini

carrot

1 sprig

spring onion

1 packet

kecap manis

(Contains: Gluten, Soy, Sulphites, Wheat;)

1 packet

sriracha

(May be present: Soy.)

1 sachet

sweet soy seasoning

(Contains: Gluten, Sesame, Soy, Wheat;)

1 packet

ginger paste

1 sachet

mixed sesame seeds

(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, 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;)

Nutritional Values

Energy (kJ)2957 kJ

Calories707 kcal

Fat15.5 g

of which saturates2.5 g

Carbohydrate113.9 g

of which sugars34.3 g

Dietary Fibre16 g

Protein22.8 g

Sodium2436 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

•Lid

Cooking Steps

PDF

• 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, trim and roughly chop 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.

• 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 a lid (or foil). • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate.

• Return frying pan to high heat with a drizzle of olive oil. Cook zucchini and carrot, tossing, until tender, 4-6 minutes. In the last 2-3 minutes of cook time, add pea pods and cook, tossing, until tender. • 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. • Add cooked udon noodles and sriracha mixture to pan with veggies, tossing until well combined, 1 minute. Season with salt and pepper.

• 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!