Crispy Chicken Gyozas
with Thai Style Peanut Stir Fry
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
½ unit(s)
Lime
2 unit(s)
Garlic Clove
1 unit(s)
Carrot
1 unit(s)
Pak Choi
45 grams
Yellow Thai Style Paste
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
25 grams
Ketjap Manis
(Contains Soya)
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1 pack(s)
Chicken Gyoza
(Contains Soya, Sulphites, Cereals containing gluten, Sesame May contain Peanut, Cereals containing gluten, Crustaceans, Egg, Fish, Milk, Molluscs)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
1 tsp
Sugar
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.Bring a large saucepan of water to the boil with 0.5 tsp salt for the noodles.
Halve the lime. Peel and grate the garlic (or use a garlic press).
Trim the carrot, then slice into 1cm thick rounds (no need to peel). Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Put the yellow Thai paste, peanut butter, soy sauce, ketjap manis, sugar and water (see pantry for both amounts) into a medium bowl and mix together with a fork. Set aside.
When boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Meanwhile, op the gyozas onto a baking tray and drizzle with oil. Toss to coat.
Bake on the top shelf of your oven until golden, 15-18 mins. Turn halfway through.
While the gyozas cook, heat a drizzle of oil in a large frying pan on high heat. Add the carrot and stir-fry for 2-3 mins.
Add the pak choi to the pan and season with salt and pepper.
Stir fry with the carrot until both are tender, 3-4 mins. Stir in the garlic and cook for a minute.
Add the noodles and peanut sauce to the pan with the veg and toss to combine.
Add a squeeze of lime, then taste and add salt, pepper, sugar and more lime juice if you feel it needs it. TIP: Add a splash of water if it's dried out a little.
Divide the noodles between bowls and top with the chicken gyozas.
Enjoy!
