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Vegetable Gyozas and Sweet & Sticky Chicken Noodles
Vegetable Gyozas and Sweet & Sticky Chicken Noodles

Vegetable Gyozas and Sweet & Sticky Chicken Noodles

with Bell Pepper and Sugar Snap Peas

Recipe Development Team
Recipe Development TeamPublished on December 13, 2024

Get stuck in with our Vegetable Gyozas and Sweet & Sticky Chicken Noodles. A clever combination of steamed veggie dumplings matched with Indonesian inspired spices, ketjap manis, rice vinegar and ketchup creates the flavoursome sauce to toss chicken, noodles and green veg with.

Tags:
Family Friendly
Allergens:
Egg
Cereals containing gluten
Soya
Sulphites

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.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

80 grams

Young Pea Pods

1 unit(s)

Spring Onion

2 unit(s)

Garlic Clove**

1 sachet(s)

Indonesian Style Spice Mix

240 grams

Diced British Chicken Breast

10 grams

Cornflour

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

50 grams

Ketjap Manis

(Contains: Soya)

30 milliliter(s)

Rice Vinegar

10 unit(s)

Vegetable Gyozas

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

Not included in your delivery

2 tbsp

Tomato Ketchup

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3041 kJ
Energy (kcal)727 kcal
Fat10 g
of which saturates1.8 g
Carbohydrate104.8 g
of which sugars29.6 g
Dietary Fibre9.2 g
Protein50.3 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Bowl
Pan
Sieve
Cling Film

Cooking Instructions and Tips

Get Prepped
1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.

Halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into thirds.

Halve the pea pods lengthways. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).

 Stir-Fry the Veg
2

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

Once hot, add the sliced pepper and season with salt and pepper. Fry until starting to soften, 3-4 mins.

Add the pea pods, stirring occasionally until softened, 2-3 mins more. 

Add the garlic and Indonesian style spice mix, cook for 1 min, then transfer the cooked veg to a medium bowl. Set aside.

Fry the Chicken
3

In a large bowl, add the diced chicken, cornflour and a pinch of salt and pepper. Toss to coat.

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil if needed.

Once hot, add the chicken. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Cook the Noodles
4

While the chicken cooks, add the noodles to the pan of boiling water. Cook until tender, 4 mins. 

Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

Sauce Things Up
5

Once the chicken is cooked, add the cooked veg back into the pan.

Lower the heat to medium, then add the ketjap manis, rice vinegar, ketchup, sugar and water for the sauce (see pantry for all three amounts). Stir to combine and simmer until the sauce has reduced slightly, 2-3 mins. Remove from the heat and season to taste.

Meanwhile, 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.

Finish and Serve
6

Add the cooked noodles to the chicken stir-fry and toss to coat well in the sauce. Add a splash of water if it needs loosening.

Share between your bowls and sprinkle over the spring onion to finish.

Enjoy!

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