Sweet Chilli Glazed Veggie Gyozas
with Hoisin Spring Green Udon Stir Fry
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
80 grams
Green Beans
2 unit(s)
Garlic Clove
15 grams
Ginger Puree
150 grams
Sliced Spring Greens
32 grams
Hoisin Sauce
(Contains: Soya)
25 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
48 grams
Sweet Chilli Sauce
10 unit(s)
Vegetable Gyozas
(Contains: Sulphites, Cereals containing gluten, Soya May contain: Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)
220 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain: Nuts, Peanut)
Not included in your delivery
1 tbsp
Water
2 tbsp
Tomato Ketchup
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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 frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Reduce the heat to medium, add the garlic and ginger and stir-fry, 30 secs. Then, add the spring greens along with the water (see pantry for amount), cover with a tight-fitting lid and cook until wilted, 4-5 mins. Season with salt and pepper.
Meanwhile, in a small bowl combine the hoisin, soy, water and ketchup (see pantry for both amounts) along with two thirds of the sweet chilli.
Mix well and set aside for later.
Once the veg has softened, remove the pan from the heat and set the pan aside for later.
Heat a drizzle of oil in another large frying pan on medium-high heat.
Once hot, gently add the gyozas and fry until golden on the bottom, 2-3 mins. Reduce the heat to medium low, add a tbsp of water to the pan and immediately cover with a lid or some foil. Cook until the gyozas are piping hot, 3-4 mins.
Remove the pan from the heat, remove the lid from the pan and drizzle over the remaining sweet chilli sauce. Toss to coat the gyozas in the sauce.
Pop your veg pan back on medium high heat.
Break the udon noodles apart gently with your hands, then add them to the pan along with your sauce.
Toss to coat and simmer until piping hot, 1-2 mins.
Divide the noodles between your serving bowls.
Top with the sweet chilli gyoza and sprinkle over the sesame seeds to finish.
Enjoy!
