Sriracha-Sesame Veg Gyozas and Noodles
with Stir-Fried Veg and Sesame Seeds
Pronounced gee-oh-zuh, our Sriracha-Sesame Veg Gyozas and Noodles bakes the gyozas to turn them crispy and golden on the outside. Spicy sriracha, ketjap manis, soy sauce and honey make a delicious sauce to coat the noodles.
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 Gyoza
(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)
1 unit(s)
Onion
150 grams
Green Beans
2 unit(s)
Garlic Clove
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
50 grams
Ketjap Manis
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Honey
15 grams
Sriracha Sauce
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
1.5 tbsp
Tomato Ketchup
100 milliliter(s)
Water for the Sauce
1 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop the gyozas onto a medium 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, halve, peel and thinly slice the onion.
Trim the green beans, then cut into thirds.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sliced onion and green beans, season with salt and pepper.
Cook, stirring frequently, until starting to soften, 7-8 mins.
Meanwhile, boil a full kettle.
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, reduce the frying pan heat to medium. Stir in the garlic and fry until fragrant, 1 min.
Add the ketjap, soy, honey, sriracha, ketchup and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Stir the cooked noodles into the sauce. Toss until coated. Add a splash of water if you feel it needs it.
Share the noodles between your serving bowls. Top with the gyoza.
Drizzle over the mayo (see pantry for amount). Sprinkle on the sesame seeds.
Enjoy!
