with udon noodles
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Vegetable Gyoza
10 unit(s)
Curry Powder
2 sachet(s)
Korma Curry Paste
1 sachet(s)
Onion
1 unit(s)
Lime
1 unit(s)
Chilli
1 unit(s)
Coconut Milk
1 pack(s)
Vegetable Stock
1 sachet(s)
Udon Noodles
440 grams
Frozen Edamame Beans
80 grams
Honey
1 sachet(s)
Tofu
180 grams
Pak Choi
1 unit(s)
Flour
0.5 tbsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
- Trim the pak choi, then quarter lengthways. Stir or shake the coconut milk to dissolve any lumps.
- Halve, peel and chop the onion into small pieces. Quarter the lime.
- Halve and deseed the chilli. Finely chop.
- Place a large pot over medium-high heat with a drizzle of oil.
- Add the onion and curry powder and fry, stirring occasionally, 6-8 mins. Season with salt and pepper.
- Add 100ml water (per 2P), pak choi, coconut milk, stock, korma paste, chilli (use less if you don't like spice) and a squeeze of lime juice to the pot.
- Cover and cook for 6-8 mins.
- Separate the noodles gently by hand, then add to the pot along with the edamame and honey.
- Season to taste with salt, pepper, sugar and lime juice. Loosen with a splash of water if required.
- Meanwhile, place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, add the gyozas and fry until golden on the bottom (do not shift to avoid tearing), 4-6 mins.
- Add a splash of water, cover and cook for 2-3 mins more. Remove once cooked.
- Chop the tofu into 2cm cubes. Season with salt and pepper then fry in the empty pan, 6-8 mins.
- Divide the noodles between bowls, arranging the tofu on top.
- Serve with gyoza and any remaining lime wedges alongside.
4175
kJ
Energy (kJ)
998
kcal
Energy (kcal)
43.6
g
Fat
17.9
g
of which saturates
111
g
Carbohydrate
13.9
g
of which sugars
14.5
g
Dietary Fiber
42.2
g
Protein
0
mg
Cholesterol
3.96
g
Salt
