Chicken Gyoza Udon Noodle Laksa
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Chicken Gyoza Udon Noodle Laksa

with Pak Choi and Carrot

Tags:
Under 650 calories
Quick
Allergens:
Sesame
Cereals containing gluten
Soya
Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

1 unit(s)

Carrot

1 unit(s)

Pak Choi

1 unit(s)

Lime

50 grams

Red Thai Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

180 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

1 pack(s)

Chicken Gyoza

(Contains Soya, Sulphites, Cereals containing gluten, Sesame May contain Peanut, Cereals containing gluten, Crustaceans, Egg, Fish, Milk, Molluscs)

220 grams

Udon Noodles

(Contains Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar

150 milliliter(s)

Water for the Laksa

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Nutritional information

Energy (kJ)2283 kJ
Energy (kcal)546 kcal
Fat24.6 g
of which saturates15 g
Carbohydrate62 g
of which sugars12.4 g
Protein17.9 g
Salt3.98 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Knife
Large Saucepan
Large Frying Pan

Instructions

1

a) Peel and grate the garlic (or use a garlic press). 

b) Trim the carrot, then slice into 0.5cm thick rounds (no need to peel).

c) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

d) Zest and quarter the lime.

2

a) Heat a drizzle of oil in a large saucepan on high heat.

b) Add the carrot and stir-fry until tender, 6-8 mins.

c) Lower the heat to medium and add the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic. Cook until fragrant, 1 min.

3

a) Add the coconut milk, soy sauce, sugar and water for the laksa (see pantry for amount) to the carrot.

b) Stir to combine, bring to the boil and simmer until thickened slightly, 5-6 mins.

4

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Reduce the heat to medium-low, add 1 tbsp water to the pan and immediately cover with a lid or some foil.

c) Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat.

5

a) Add the udon noodles and pak choi leaves to the laksa saucepan and simmer until warmed through, 1-2 mins.

b) Stir in the lime zest and a squeeze of lime juice.

c) Taste and add more salt, pepper, lime juice and sugar if needed. Add a splash of water if it's a little too thick - you want a soupy consistency!

6

a) Share the udon noodle laksa between your bowls.

b) Top with the chicken gyozas.

c) Serve with any remaining lime wedges for squeezing over.

Enjoy!

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