Sweet Chilli Glazed Veggie Gyozas

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

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Reduce the heat to medium, then add the garlic and ginger and stir-fry, 30 secs.

Add the spring greens along with the water for the greens (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 sauce, soy sauce, water for the sauce and ketchup (see pantry for both amounts) along with two thirds of the sweet chilli sauce.

Set the sauce aside for later.

Once the veg has softened, remove the pan from the heat and set 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 piping hot, 3-4 mins.

Remove the pan from the heat, remove the lid and drizzle over the remaining sweet chilli sauce. Turn to coat the gyozas in the sauce.

Pop the pan of ve back on medium high heat.

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