- Feel Good
- 27th Sep 2023
- 1.6k Views
- 0
- 2 minutes
Gyoza chilli noodles
Crispy gyozas in a 15-minute homemade chilli noodle soup. A really easy vegan recipe to have in your roster.
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
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