Veggie Gyoza Thai Style Udon Noodle Soup
with Garlic Sautéed Veg and Yellow Thai Style Spiced Coconut Broth
Turmeric in combination with red chillies help make Thai Yellow different from the other colours of spice pastes in Thai cuisine, resulting in a milder flavour. Used to infuse the coconut broth in this recipe with flavour, this noodle soup is finished with crispy vegetable gyozas and plenty of fresh veg.
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 unit(s)
Pak Choi
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
10 unit(s)
Vegetable Gyozas
(Contains: Cereals containing gluten, Soya, Wheat May contain traces of: Celery, Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Sulphites)
45 grams
Yellow Thai Style Paste
(Contains: Soya)
180 milliliter(s)
Coconut Milk
10 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya, Wheat)
220 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
a) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
c) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large saucepan on high heat.
b) Once the oil is hot, add the bell pepper. Season with salt and pepper and fry until softened, 4-5 mins. Continue to stir while it cooks.
c) Once softened, stir in the garlic and yellow Thai style paste to the pan and fry until fragrant, 1 min more.
a) Once fragrant, add the coconut milk, soy and water for the sauce (see pantry for amount).
b) Bring to a boil, then lower the heat and simmer until thickened slightly, 4-5 mins.
c) While the soup simmers, heat a drizzle of oil in a large frying pan on medium-high heat.
d) Once hot, add the gyozas and fry until golden and crispy on the bottom, 2-3 mins. Don't move the gyozas around whilst frying to avoid tearing.
a) Once golden, remove from the heat, then add 1 tbsp water to the pan.
b) Pop back on medium-low heat and immediately cover with a lid or some foil. Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat.
TIP: If you'd prefer to microwave the gyozas, place them in a heatproof bowl and add 2 tbsp of cold water. Cover tightly with cling film, then pierce the cling film with a knife a few times.
Microwave until piping hot, 750W/900W: 2 mins 30 secs. Allow the gyozas to stand for 1 min, then drain any excess water.
a) Once the curry has thickened, add the udon noodles and pak choi leaves to saucepan.
b) Cook, using a fork to gently separate them, until warmed through and the pak choi is tender are cooked through, 2-3 mins.
a) When everything's ready, share the Thai coconut noodles between serving bowls.
b) Top the noodles with the gyozas, crispy side up, to finish.
Enjoy!
