Sticky Veggie Udon Noodles and Sweet Chilli Gyozas
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Sticky Veggie Udon Noodles and Sweet Chilli Gyozas

with Spicy Smacked Cucumber and Crispy Onions

Inspired by some of the world's most popular street food, these tasty Sticky Veggie Udon Noodles and Sweet Chilli Gyozas are perfect for a casual sharing-style vegetarian dinner.

Under 650 calories
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

1 unit(s)

Pak Choi

2 unit(s)

Garlic Clove


Ketjap Manis

(Contains Soya)


Sriracha Sauce


Rice Vinegar


Soy Sauce

(Contains Cereals containing gluten, Soya)

1 unit(s)


(May contain Celery)

1 pack(s)

Vegetable Gyoza

(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)

64 grams

Sweet Chilli Sauce

120 grams

Sliced Mushrooms

220 grams

Udon Noodles

(Contains Cereals containing gluten)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

15 grams

Ginger Puree

30 grams

Sambal Paste

75 grams

Teriyaki Sauce

(Contains Soya)

1 unit(s)


Not included in your delivery

2 tbsp

Tomato Ketchup

2 tbsp

Water for the Sauce

1 tsp

Sugar for the Pickle


Nutritional information

Energy (kJ)2542 kJ
Energy (kcal)608 kcal
Fat13.2 g
of which saturates2.8 g
Carbohydrate103 g
of which sugars41.2 g
Protein19.4 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Small Bowl
Rolling Pin
Medium Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Bake on the top shelf of your oven until golden, 15-18 mins. Turn halfway through.

Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Peel and grate the garlic (or use a garlic press).

In a small bowl, combine the ketjap manis, ketchup, water for the sauce (see pantry for both amounts), half the sriracha, half the rice vinegar and half the soy sauce. Season with pepper, then set your sticky sauce aside.


Trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a medium bowl, combine the cucumber, sugar for the pickle (see pantry for amount), remaining rice vinegar, soy sauce and sriracha. Season with salt and pepper, then set aside. add sambal and lime


Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Reduce the heat to medium-low, add 1 tbsp of water and immediately cover with a lid or some foil. Cook until piping hot, 3-4 mins.

Add the sweet chilli sauce to the pan and turn to coat the gyozas, 1 min. Transfer to a medium bowl and cover to keep warm. 



Wipe out the (now empty) frying pan and return to high heat with a drizzle of oil.

Once hot, add the sliced mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. 

Add the pak choi and garlic, ginger puree. Fry until fragrant, 1 min.


Once the veg is tender, pour in the sticky sauce teriyaki sambal lime, maybe 50ml water. Bring to the boil and simmer until reduced, 2-3 mins.

Add the udon noodles to the pan. Toss to coat and simmer until piping hot, 1-2 mins.


Share the sticky veggie udon between your bowls and top with the sweet chilli gyozas.

Sprinkle over the crispy onions to finish.

Serve the smacked cucumber alongside.