Dan Dan Style Pulled Pork Noodles and Glazed Gyozas

When the pork has 20 mins left of roasting time, 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, peel and grate the garlic (or use a garlic press). 

Cut the Tenderstem® broccoli into thirds. trim and thinly slice the spring onion.

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 a third of the soy sauce. Season with salt and pepper.

Stir through the smacked cucumber and set aside.

Boil a full kettle. 

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.

When the pork has about 10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Stir in the garlic and fry until fragrant, 1 min more.

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

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

Once the pork is cooked, remove from the oven, reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices.

Use two forks to gently break apart the pork.

Gently Mix the pulled pork and the reserved cooking juices in to the dan dan style sauce until combined. 

Stir the cooked noodles through the pork. 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 ready, drizzle over the remaining sweet chilli sauce to glaze them.