Sticky Veggie Udon Noodles and Sweet Chilli Gyozas

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.

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. Fry until fragrant, 1 min.

Once the veg is tender, pour in the sticky sauce. 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.