Thai Style Prawn & Veggie Gyoza Udon Noodle Soup

a) Heat a drizzle of oil in a large saucepan on high heat. 

b) Once hot, add the young pea pods to the pan and stir-fry until tender, 2-3 mins.

c) Once tender, stir in the garlic and yellow Thai style paste and fry until fragrant, 1 min more.

a) Drain the prawns. Once fragrant, add the prawns, coconut milk, soy, sugar and water for the sauce (see pantry for amount). 

b) Bring to a boil, then lower the heat and simmer until thickened slightly, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

c) While the soup simmers, heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the gyozas and fry until golden and crispy on the bottom, 2-3 mins. Don't move the gyozas around whilst frying to avoid tearing.

a) Once golden, remove from the heat, then add 1 tbsp water to the pan.

b) Pop back on medium-low heat and immediately cover with a lid or some foil. Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat.

TIP: If you'd prefer to microwave the gyozas, place them 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.

a) Once the curry has thickened, add the udon noodles and pak choi to the saucepan.  

b) Cook, using a fork to gently separate the udon, until warmed through and the pak choi is tender, 2-3 mins.

c) Stir through a good squeeze of lime juice.