Veggie Gyoza & Vermicelli Bowl

• Boil the kettle. • Trim and roughly chop green beans. Thinly slice carrot into half-moons. Set aside. • Place vermicelli noodles in a medium heatproof bowl. Add enough boiled water to cover noodles. Cover, then set aside until tender, 3-4 minutes. • Drain cooked noodles, then set aside.

• While the noodles are cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add ginger paste and cook until fragrant, 1-2 minutes. • Transfer veggies to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. 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!), then cover tightly with a lid or foil. Cook until tender and the water has evaporated, 4-5 minutes. • Meanwhile, combine plant-based Asian mushroom sauce, the soy sauce (for the sauce), sweet chilli sauce, the rice wine vinegar (for the sauce) and a splash of water in a small bowl. Set aside. • Transfer cooked gyoza to a bowl.

• Return frying pan to medium heat with a drizzle of olive oil. Cook sauce mixture, stirring, until slightly thickened, 1-2 minutes. • Remove pan from heat, then return cooked veggies and noodles to the pan. Toss to combine. Season with salt and pepper to taste. • In a second small bowl, combine plant-based mayonnaise, the soy sauce (for the mayo) and a dash of the cucumber pickling liquid.