Veggie Gyoza Thai Style Udon Noodle Soup

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

b) Once the oil is hot, add the bell pepper. Season with salt and pepper and fry until softened, 4-5 mins. Continue to stir while it cooks.

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

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

b) Bring to a boil, then lower the heat and simmer until thickened slightly, 4-5 mins.

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 leaves to saucepan.  

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