Sriracha-Sesame Veg Gyozas and Noodles

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, 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 cook, reduce the frying pan heat to medium. Stir in the young pea pods and garlic. Fry until fragrant, 1 min.

Add the ketjap manis, 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. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Stir the cooked noodles into the sauce. Toss until coated. Add a splash of water if you feel it needs it.

While the sauce simmers, 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.