in a spiced teriyaki sauce
Gyoza: gorgeous parcels with a delicious veggie filling. In this recipe they're paired with teriyaki sauce and popping edamame.
Allergens
Utensils
Tags
Vegetable Gyoza
10 unit(s)
Udon Noodles
300 grams
Edamame Beans
80 grams
Teriyaki Sauce
1 sachet(s)
Gochujang Paste
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Thai Style Spice Mix
2 sachet(s)
Onion
1 unit(s)
Soy Sauce
1 sachet(s)
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
- Halve, peel and thinly slice the onion.
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the onion and Thai spice mix to the pan and fry stirring occasionally for 2-3 mins.
- Add 300ml water (per 2P), edamame beans, soy sauce, teriyaki sauce, gochujang paste and lemongrass paste.
- Gently separate the noodles and stir to coat well.
- Pop in the gyoza (ensure they're covered with the sauce).
- Cover the pan and simmer for 4-5 mins.
- Add a splash of water if required. Season to taste with salt and pepper.
- Divide the gyoza noodles between plates.
2431
kJ
Energy (kJ)
581
kcal
Energy (kcal)
12.1
g
Fat
1.3
g
of which saturates
93.4
g
Carbohydrate
18.6
g
of which sugars
5.2
g
Dietary Fiber
22.4
g
Protein
0
mg
Cholesterol
6.99
g
Salt
