Quick Teriyaki Beef Noodles and Vegetable Gyozas
with Pak Choi and Green Beans
It takes less than 25 minutes to make these Quick Teriyaki Beef and Vegetable Gyoza Noodles. Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese 'teri', meaning 'shine' and 'yaki' meaning fried or grilled.
The quantities provided above are averages only.
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
1 unit(s)
Pak Choi
80 grams
Green Beans
2 unit(s)
Garlic Clove
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
240 grams
British Beef Mince
150 grams
Teriyaki Sauce
(Contains: Soya May contain traces of: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
15 grams
Sambal Paste
10 unit(s)
Vegetable Gyozas
(Contains: Wheat, Cereals containing gluten, Soya May contain traces of: Celery, Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Sulphites)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
b) Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.
c) Bake on the top shelf of your oven until golden, 10-12 mins. Turn halfway through.
d) Trim the pak choi, then thinly slice widthways. Trim and halve the green beans.
e) Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water into a large saucepan on medium heat with ½ tsp salt and bring to a boil.
b) Add the noodles to the water. Cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.
a) Meanwhile, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and green beans. Fry until browned and tender, 5-6 mins.
c) Use a spoon to break it up the mince cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Add the garlic and pak choi to the beef. Stir-fry for 1 min.
b) Pour in the teriyaki, soy sauce, sambal (add less if you'd prefer things milder) and water for the sauce (see pantry for amount).
c) Bring to a boil, then reduce the heat slightly and simmer until the sauce has thickened, 2-3 mins.
a) Once the sauce has thickened, add the cooked noodles to the beef and toss to coat in the sauce.
b) Taste and season with salt and pepper if needed.
c) Add a splash of water if it's a little dry.
a) Share your sticky beef noodles between your bowls.
b) Top with the vegetable gyozas.
