Sweet Chilli Glazed Veggie Gyozas
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Sweet Chilli Glazed Veggie Gyozas

with Hoisin Spring Green Udon Stir Fry

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 Time30 minutes
Cooking time25 minutes


serving amount

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

1 pack(s)

Vegetable Gyoza

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

220 grams

Udon Noodles

(Contains Cereals containing gluten)

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

1 tbsp


2 tbsp

Tomato Ketchup

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2089 kJ
Energy (kcal)499 kcal
Fat9.5 g
of which saturates1.2 g
Carbohydrate81 g
of which sugars26.4 g
Protein19.5 g
Salt5.7 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Frying Pan
Small Bowl



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.


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