Gyoza chilli noodles

Serves: 2

INGREDIENTS

3 spring onions finely chopped (leave a few to top at the end)

2 tbsp sesame oil

2 tbsp tamari or soy sauce

800 ml vegetable stock made with boiling water and stock cube

3 cloves garlic minced / finely chopped

1 thumb sized piece fresh ginger grated / minced

1 large red chilli substitute for 1 tsp chilli flakes

1 tbsp brown sugar

100 g noodles rice, ribbon or even udon will work

5 tenderstem

6 gyozas I used yukata vegan gyozas

1 tsp sesame seeds to top, optional

METHOD

In a small bowl, combine the minced garlic, grated ginger, tamari, sesame oil, brown sugar (and chilli flakes if you’re using instead of fresh) and whisk together.

Heat a deep pan, then add the finely chopped spring onions along with the dressing and fry for around 3 minutes before adding the vegetable stock.

In a separate pan, add a drizzle of sesame oil and fry the gyozas on a high heat for around 3-4 minutes until crispy, then pop a lid over the top and steam for around 3-4 minutes.

For the last 5 minutes of cooking, add the rice noodles and tenderstem to the pan with the stock, pop a lid over and leave for gently steam for around 4-5 minutes.

Serve by adding the soup and noodles to a bowl, top with the gyozas and tenderstem and garnish with any additional spring onions, chilli flakes and a splash of tamari (optional).

Recipe credit: Lucy and Lentils