Veggie Gyoza & Konjac Noodle Soup
with Asian Greens & Ginger-Chilli Oil
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
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Pea Pods
1 packet
Egg Noodles
(Contains: Gluten, Wheat, Eggs;)
1 packet
Vegetable Gyoza
(Contains: Gluten, Wheat, Sesame; May be present: Soy, Tree nuts.)
1 packet
Asian Greens
1 packet
Soy Sauce Mix
(Contains: Gluten, Wheat, Soy;)
1 packet
Ginger Paste
1
Long Chilli
1 sachet
Chicken Stock Pot
Cooking Steps
• Slice long chilli (if using). Trim pea pods and cut into thirds. Roughly chop Asian greens.
• In a medium heatproof bowl, combine ginger paste, sesame seeds, chilli and a pinch of salt and pepper. • In a large saucepan, heat olive oil (2 tbs for 2 people / 1/4 cup for 4 people) over high heat, until just smoking, 30 seconds, then carefully pour the oil over the ginger mixture. • Add soy sauce mix. Mix well and set aside.
TIP: The hot oil will bubble up and 'cook' the ginger.
• Boil the kettle. Return saucepan to high heat with a drizzle of olive oil. Cook pea pods, tossing, until just tender, 3-4 minutes. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken-style stock powder and oyster sauce and bring to the boil. • Add vegetable gyozas and lime zest and cover. Reduce to a simmer and cook until tender, 4-5 minutes. • Stir in konjac noodles and Asians greens until just wilted, 1 minute.
• Divide vegetable gyozas, Asian greens and pea pod soup between bowls. • Spoon over ginger chilli oil. Serve with lime wedges. Enjoy!
