Vegetable gyoza noodle bowls

• servings: 2
• total time: 30 minutes

Ingredients

50g red curry paste

1 tsp chopped garlic

1 tsp chopped ginger

400ml light coconut milk

500ml hot vegetable stock (made with 2 cubes)

1 tbsp light soy sauce

1 tbsp lime juice

Neutral cooking spray

8 frozen vegetable gyoza dumplings

1 pak choi, chopped

2 × 150g packets of ready-to-wok medium noodles

1 tsp chilli oil (optional)

2 sprigs of fresh coriander, chopped

½ tsp black sesame seeds

Directions

1 Put the red curry paste, garlic and ginger into a saucepan over a medium heat and leave for 1 minute.

2 Pour in the coconut milk, 400ml of the vegetable stock, the soy sauce and lime juice and cook over a high heat for 10 minutes.

3 Meanwhile, spray a large frying pan with cooking spray, then add the gyozas and fry over a medium heat for 3 minutes or until the bottoms are crispy. Pour in the remaining stock and cover for around 5 minutes, until the liquid has dissolved, then remove from the heat.

4 Once the 10 minutes of cooking time on the broth is up, add the pak choi and noodles and simmer for half their recommended time, stirring until they loosen.

5 Pour the liquid into deep bowls, then add the noodles followed by the crispy gyoza.

6 Garnish with the chilli oil, if using, chopped coriander and sesame seeds.

Notes

NUTRITIONAL INFO Calories (per serving) 530 | Total fat 22.7g Saturates 10g | Salt 1.2g | Sugar 6g Carbs 57.8g | Protein 18g | Fibre 6g

Nutrition

• Calories: 530
• Total Fat: 22.7
• Saturated Fat: 10
• Sodium: 1.2
• Total Carbohydrate: 57.8
• Dietary Fiber: 6
• Total Sugars: 6
• Protein: 18