Crispy Chicken Gyozas
with Yellow Thai Style Prawn and Peanut Stir-Fry
The quantities provided above are averages only.
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
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
45 grams
Yellow Thai Style Paste
(Contains Soya)
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)
1 pack(s)
Chicken Gyoza
(Contains Soya, Sulphites, Cereals containing gluten, Sesame May contain Peanut, Cereals containing gluten, Crustaceans, Egg, Fish, Milk, Molluscs)
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
1 tsp
Sugar
150 milliliter(s)
Boiled Water for the Sauce
Nutritional information
Utensils
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 (see ingredients for amount). Peel and grate the garlic (or use a garlic press).
Trim the carrot, then slice into 0.5cm thick rounds (no need to peel). Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Meanwhile, pop the gyozas onto a large baking tray and drizzle with oil. Toss to coat.
Once the oven is hot, bake on the top shelf until golden and crispy, 12-15 mins, turn halfway through cooking.
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.
While the gyozas bake, in a medium bowl, combine the yellow Thai style paste, peanut butter, soy sauce, ketjap manis, sugar and boiled water for the sauce (see pantry for both amounts).
Stir until well combined. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.
Set aside your Thai style peanut sauce.
Heat a drizzle of oil in a large frying pan on high heat. Drain the prawns.
Add the prawns and carrot and stir-fry for 2-3 mins. Add the pak choi to the pan. Stir-fry with the carrot until both veg are tender, 3-4 mins.
Add the garlic and cook for 1 min. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
When the prawns are cooked, reduce the heat to medium. Stir through the Thai style peanut sauce and simmer until slightly reduced, 1-2 mins.
Add the cooked noodles to the pan and toss to coat in the sauce, 1-2 mins.
Add a squeeze of lime juice, then remove from the heat. Add a splash of water if you feel it needs it.
Taste and season with salt, pepper, sugar or more lime juice if needed.
Share the Thai style prawn noodles between your serving bowls.
Top with the crispy chicken gyozas.
Serve with any remaining lime wedges for squeezing over.
Enjoy!
Step 4 MOD: If you’re adding prawns, add them to the pan with the carrot. Fry for the same amount of time, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
