Sriracha-Sesame Veg Gyozas and Noodles
with Stir-Fried Veg and Sesame Seeds
Pronounced gee-oh-zuh, our Sriracha-Sesame Veg Gyozas and Noodles bakes the gyozas to turn them crispy and golden on the outside. Spicy sriracha, ketjap manis, soy sauce and honey make a delicious sauce to coat the noodles.
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
10 unit(s)
Vegetable Gyozas
(Contains: Sulphites, Cereals containing gluten, Soya May contain traces of: Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)
1 unit(s)
Onion
150 grams
Green Beans
2 unit(s)
Garlic Clove
80 grams
Young Pea Pods
125 grams
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
50 grams
Ketjap Manis
(Contains: Soya)
25 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
15 grams
Honey
15 grams
Sriracha Sauce
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
Not included in your delivery
1.5 tbsp
Tomato Ketchup
100 milliliter(s)
Water for the Sauce
1 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion.
Trim the green beans, then cut into thirds.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sliced onion and green beans, season with salt and pepper.
Cook, stirring frequently, until starting to soften, 7-8 mins.
Meanwhile, reduce the frying pan heat to medium. Stir in the young pea pods and garlic and fry until fragrant, 1 min.
Add the ketjap, soy, honey, sriracha, ketchup and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.
Stir the cooked noodles into the sauce. Toss until coated.
Add a splash of water if you feel it needs it.
Meanwhile, 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.
While the noodles are cooking, place the gyozas 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.
Share the noodles between your serving bowls. Top with the gyoza.
Drizzle over the mayo (see pantry for amount). Sprinkle on the sesame seeds.
Enjoy!
