Fried Veggie Gyozas and Teriyaki Noodles
with Green Beans and Sambal Drizzle
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.
Ingredients
80 grams
Green Beans
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1 pack(s)
Vegetable Gyoza
(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)
100 grams
Teriyaki Sauce
(Contains Soya)
15 grams
Sambal Paste
1 unit(s)
Carrot
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
50 milliliter(s)
Water
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles.
b) Meanwhile, trim the green beans, then cut into thirds.
a) When boiling, add the noodles and green beans to the water and cook until tender, 4 mins.
b) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the gyozas and fry each side until golden brown and piping hot, 2-3 mins on all three sides. Transfer to a plate and cover to keep warm.
a) Return the (now empty) frying pan to medium heat with a drizzle of oil. Add the ginger, garlic & lemongrass puree and cook until fragrant, 1 min.
b) Add the teriyaki sauce, sesame seeds and water (see pantry for amount). Simmer until slightly reduced, 2-3 mins.
a) Add the cooked noodles and green beans to the pan and toss to coat in the sauce, 1 min.
a) Share the noodles between your bowls. Top with the gyozas.
b) Drizzle over the sambal to finish.
Enjoy!
