Sticky Veggie Udon Noodles and Sweet Chilli Gyozas
with Spicy Smacked Cucumber and Crispy Onions
Inspired by some of the world's most popular street food, these tasty Sticky Veggie Udon Noodles and Sweet Chilli Gyozas are perfect for a casual sharing-style vegetarian dinner.
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 unit(s)
Pak Choi
2 unit(s)
Garlic Clove
grams
Ketjap Manis
(Contains Soya)
grams
Sriracha Sauce
milliliter(s)
Rice Vinegar
milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
1 unit(s)
Cucumber
(May contain Celery)
1 pack(s)
Vegetable Gyoza
(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)
64 grams
Sweet Chilli Sauce
120 grams
Sliced Mushrooms
220 grams
Udon Noodles
(Contains Cereals containing gluten)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
15 grams
Ginger Puree
30 grams
Sambal Paste
75 grams
Teriyaki Sauce
(Contains Soya)
1 unit(s)
Lime
Not included in your delivery
2 tbsp
Tomato Ketchup
2 tbsp
Water for the Sauce
1 tsp
Sugar for the Pickle
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.
Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Peel and grate the garlic (or use a garlic press).
In a small bowl, combine the ketjap manis, ketchup, water for the sauce (see pantry for both amounts), half the sriracha, half the rice vinegar and half the soy sauce. Season with pepper, then set your sticky sauce aside.
Trim the cucumber, 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 cucumber, sugar for the pickle (see pantry for amount), remaining rice vinegar, soy sauce and sriracha. Season with salt and pepper, then set aside. add sambal and lime
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Reduce the heat to medium-low, add 1 tbsp of water and immediately cover with a lid or some foil. Cook until piping hot, 3-4 mins.
Add the sweet chilli sauce to the pan and turn to coat the gyozas, 1 min. Transfer to a medium bowl and cover to keep warm.
Wipe out the (now empty) frying pan and return to high heat with a drizzle of oil.
Once hot, add the sliced mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Add the pak choi and garlic, ginger puree. Fry until fragrant, 1 min.
Once the veg is tender, pour in the sticky sauce teriyaki sambal lime, maybe 50ml water. Bring to the boil and simmer until reduced, 2-3 mins.
Add the udon noodles to the pan. Toss to coat and simmer until piping hot, 1-2 mins.
Share the sticky veggie udon between your bowls and top with the sweet chilli gyozas.
Sprinkle over the crispy onions to finish.
Serve the smacked cucumber alongside.
Enjoy!
