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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Sriracha
(May be present: Soy.)
1 packet
Carrot & Zucchini Mix
1 packet
Kecap Manis
(Contains: Gluten, Soy, Sulphites, Wheat;)
1
Spring Onion
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 packet
Pea Pods
Vegetable Gyoza
(Contains: Gluten, Sesame; May be present: Soy, Tree nuts.)
1 packet
Ginger Paste
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
1 packet
Peeled & Chopped Pumpkin
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Soy, Wheat, Sesame;)
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, 3-4 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 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.
• 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!
