Dan Dan Style Pork Noodles and Glazed Chicken Gyoza
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Dan Dan Style Pork Noodles and Glazed Chicken Gyoza

with Smacked Cucumber Salad

Cereals containing gluten

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 time25 minutes


serving amount

1 pack(s)

Chicken Gyoza

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

80 grams

Tenderstem Broccoli

240 grams

Pork Mince

2 unit(s)

Garlic Clove

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

1 unit(s)

Baby Cucumber

40 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

20 milliliter(s)

Sesame Oil

(Contains Sesame)

15 grams

Sambal Paste

30 grams

Cashew Butter

(Contains Nuts May contain Peanut, Nuts)

96 grams

Sweet Chilli Sauce

1 unit(s)

Spring Onion

Not included in your delivery

150 milliliter(s)

Water for the Sauce

1 tsp



Nutritional information

Energy (kJ)4365 kJ
Energy (kcal)1043 kcal
Fat49.2 g
of which saturates14.2 g
Carbohydrate101.3 g
of which sugars30.5 g
Protein47.9 g
Salt6.74 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Frying Pan
Rolling Pin
Medium Saucepan
Medium Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Bake on the top shelf of your oven until golden, 15-18 mins. Turn halfway through.

Meanwhile, cut the Tenderstem® broccoli into thirds.


Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the pork mince and broccoli.

Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.


Meanwhile, boil a full kettle. Peel and grate the garlic (or use a garlic press).

Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to a boil. Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.


In a medium bowl, combine the sugar (see pantry for amount) with half the sesame oil and one third of the soy sauce. Season with salt and pepper. Mix in the smacked cucumber and set aside for now.

When the pork is browned, stir in the garlic and fry until fragrant, 1 min.

Then, mix in the remaining soy sauce, sesame oil, sambal paste (add less if you'd prefer things milder), cashew butter, half the sweet chilli sauce and water for the sauce (see pantry for amount). 

Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.


Meanwhile, trim and thinly slice the spring onion.

Stir the cooked noodles into the dan dan sauce. Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.

When the gyozas are aready, drizzle over the remaining sweet chilli sauce to glaze them.


Share the dan dan style noodles between your bowls. Sprinkle over the spring onion.

Serve the smacked cucumber salad (leaving behind the excess liquid) and glazed gyozas on the side.