Dan Dan Style Pork Noodles and Glazed Gyozas
with Smacked Cucumber Salad
Inspired by some of the world's most popular street food, these tasty Dan Dan Style Pork Noodles and Glazed Gyozas are perfect for a casual sharing-style dinner.
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
1 pack(s)
Vegetable Gyozas
(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)
80 grams
Tenderstem Broccoli
240 grams
British Pork Mince
2 unit(s)
Garlic Clove
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
3 unit(s)
Mini Cucumber
40 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
20 milliliter(s)
Sesame Oil
(Contains Sesame)
15 grams
Sambal Paste
30 grams
Cashew Butter
(Contains Nuts May contain Peanut, Nuts)
96 grams
Sweet Chilli Sauce
1 unit(s)
Spring Onion
Not included in your delivery
1 tsp
Sugar
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop 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.
Meanwhile, cut the Tenderstem® broccoli into thirds.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pork mince and broccoli. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
While the mince browns, boil a full kettle. Peel and grate the garlic (or use a garlic press).
Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to a boil. Add the noodles and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Meanwhile, trim the cucumbers, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.
In a medium bowl, combine the sugar (see pantry for amount) with half the sesame oil and a third of the soy sauce. Season with salt and pepper. Stir through the smacked cucumber and set aside.
When the pork is browned, stir in the garlic and fry until fragrant, 1 min.
Mix in the remaining soy sauce, remaining sesame oil, the sambal paste (add less if you'd prefer things milder), cashew butter, half the sweet chilli sauce and the water for the sauce (see pantry for amount).
Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
Meanwhile, trim and thinly slice the spring onion.
Stir the cooked noodles into your dan dan sauce. Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.
When the gyozas are ready, drizzle over the remaining sweet chilli sauce to glaze them.
Share the dan dan style noodles between your bowls.
Garnish with the spring onion.
Drain the excess liquid from the smacked cucumber salad and serve on the side with the glazed gyozas.
Enjoy!
