Crispy gyozas on soft, peanut noodles. Interspersed with lovely charred veggies
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Serves
4
Gyoza
Bell Pepper
Coriander
Carrot
Ginger
Egg Noodle
Peanut Butter
Soy Sauce
Lime
Spring Onion
Salt
Vegetable Oil
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content.
Serves
4
Gyoza
Bell Pepper
Coriander
Carrot
Ginger
Egg Noodle
Peanut Butter
Soy Sauce
Lime
Spring Onion
Salt
Vegetable Oil
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Step 1.
Finely slice your peppers, ginger, 3 spring onions and carrots. Add to a wok with a splash of vegetable oil. Cook on high so they char and soften.
Step 2.
While they are cooking, finely slice 3 more spring onions and add to a bowl. Squeeze in the juice of a lime, add a pinch of salt and mix everything together. (This will lightly pickle the onions, making them less intense).
Step 3.
In another bowl, add peanut butter, soy sauce and 4 tbsp of water. Mix everything together until you have a thick sauce.
Step 4.
Cook 300g of egg noodles (follow pack instructions)
Step 5.
Once the noodles are ready, add them to the wok. Stir everything together.
Step 6.
Add your pickled spring onion and your peanut sauce. Add a handful of coriander. Toss everything together and remove from the heat.
Step 7.
Gyoza time. Heat a pan with a good splash of oil. Remove your Itsu Vegetable Fusion Gyozas from the freezer and add to the hot pan. Fry for 3 minutes on each side until golden brown. Remove from the pan.
Step 8.
Serve the crispy gyozas over a bed of your steaming peanut noodles. Garnish with coriander and spring onions. Enjoy!
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