Chicken Gyoza Udon Laksa
with Pak Choi and Carrot
Fragrant and spicy, laksa is a noodle soup known for its rich coconut milk broth. This vibrant soup contains thick udon noodles with toppings including chicken gyoza and veg, making it a fresh and flavourful meal.
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.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Carrot
1 unit(s)
Pak Choi
1 unit(s)
Lime
50 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Blend
180 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
1 pack(s)
Chicken Gyoza
(Contains Soya, Sulphites, Cereals containing gluten, Sesame May contain Peanut, Cereals containing gluten, Crustaceans, Egg, Fish, Milk, Molluscs)
220 grams
Udon Noodles
(Contains Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar
150 milliliter(s)
Water for the Laksa
Nutritional information
Utensils
Instructions
a) Peel and grate the garlic (or use a garlic press).
b) Trim the carrot, then slice into 0.5cm thick rounds (no need to peel).
c) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
d) Zest and quarter the lime.
a) Heat a drizzle of oil in a large saucepan on high heat.
b) Once hot, add the carrot and stir-fry until tender, 6-8 mins.
c) Lower the heat to medium and add the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic.
d) Cook until fragrant, 1 min.
a) Add the coconut milk, soy sauce, sugar and water for the laksa (see pantry for amount) to the carrot.
b) Stir to combine, bring to the boil and simmer until thickened slightly, 5-6 mins.
a) While your laksa simmers, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Reduce the heat to medium-low, add 1 tbsp water to the pan and immediately cover with a lid or some foil.
c) Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat.
a) Add the udon noodles and pak choi leaves to your laksa and simmer until warmed through, 1-2 mins.
b) Stir in the lime zest and a squeeze of lime juice.
c) Taste and add more salt, pepper, lime juice and sugar if needed. Add a splash of water if it's a little too thick - you want a soupy consistency!
a) Share the udon laksa between your bowls.
b) Top with the chicken gyozas.
c) Serve with any remaining lime wedges for squeezing over.
Enjoy!
