Veggie Gyoza & Pumpkin-Sriracha Noodle Stir-Fry
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Veggie Gyoza & Pumpkin-Sriracha Noodle Stir-Fry

Veggie Gyoza & Pumpkin-Sriracha Noodle Stir-Fry

with Ginger-Spring Onion Oil

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

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

1

zucchini

1

carrot

1 sprig

spring onion

1 packet

kecap manis

(Contains Gluten, Soy, Sulphites, Wheat;)

1 packet

sriracha

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, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

Peeled & Chopped Pumpkin

Not included in your delivery

olive oil

¼ cup

water

1 tsp

soy sauce

(Contains Gluten, Soy;)

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Nutritional Values

Energy (kJ)3305 kJ
Calories790 kcal
Fat16.7 g
of which saturates2.8 g
Carbohydrate127.7 g
of which sugars44.7 g
Dietary Fibre19.6 g
Protein27 g
Sodium2438 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan
Lid

Instructions

1
1

• 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.

2
2

• 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.

3
3

• While gyozas are cooking, trim and halve green beans. 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 green beans, zucchini, carrot and peeled & chopped pumpkin, tossing, until tender, 4-6 minutes. • Add cooked udon noodles and sriracha mixture, tossing until well combined, 1 minute. Season with salt and pepper.

4
4

• Add cooked udon noodles 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!