Veggie Gyoza Satay Bowl
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Veggie Gyoza Satay Bowl

with Zesty Rice, Carrot and Pak Choi

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

150 grams

Jasmine Rice

1 pack(s)

Vegetable Gyoza

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

1 unit(s)


1 unit(s)

Pak Choi

1 unit(s)


1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

180 milliliter(s)

Coconut Milk

25 grams

Ketjap Manis

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp


50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3193 kJ
Energy (kcal)763 kcal
Fat30.3 g
of which saturates15.7 g
Carbohydrate100.4 g
of which sugars17.2 g
Protein21.2 g
Salt4.43 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Baking Tray
Chopping Board



Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

When the oven is hot, bake on the top shelf until golden, 15-18 mins. Turn halfway through.



Next, trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 0.5cm thick.

Trim the pak choi, then thinly slice widthways.

Zest and cut the lime into wedges.


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

Add the carrot and stir-fry until tender, 4-5 mins.

Add the pak choi, Thai style spice mix and peanut butter. Cook until softened and fragrant, 1 min. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.

Stir in the coconut milk, ketjap manis, soy sauce, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer, 2-3 mins.


Stir through a squeeze of lime juice, then remove from the heat.

Taste the sauce and season with salt, pepper or more lime juice to your liking. Add a splash of water if it's a little thick.

When everything's ready, fluff up the rice with a fork. Stir through the lime zest.


Share the rice between your bowls.

Top with the satay curry and veggie gyozas.

Serve with any remaining lime wedges for squeezing over. 


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