NZ Veggie Dumpling & Udon Noodle Soup
with Veggies
- Gluten
- Soy
- Wheat
- Sesame
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Tree nuts
- Sesame
Ingredients
1 sachet
Vegetable Stock Powder
1 tin
Sweetcorn
1 packet
Plant-Based Asian Stir-Fry Sauce
(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Tree nuts, Sesame)
1 packet
Udon Noodles
(Contains: Gluten, Wheat; )
1
Carrot
2
Garlic
1
Asian Greens
Edamame, Hemp & Kumara Dumplings
(Contains: Gluten, Soy, Sesame; )
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, finely chop garlic. Roughly chop Asian greens. Thinly slice carrot into half-moons. • Drain sweetcorn.
• Return large saucepan to medium-high heat with a drizzle of olive oil. • Add carrot and corn and cook until tender, 3-4 minutes.
• Add garlic and cook until fragrant, 1 minute. • Add Asian stir fry sauce (see ingredients), vegetable stock powder, the sesame oil, soy sauce, brown sugar and the water, then bring to the boil.
• Once boiled, add cooked noodles, edamame, hemp & kumara dumplings and Asian greens and cover. • Reduce to a simmer and cook until tender, 4-5 minutes.
• Divide veggie dumpling & udon soup between bowls. Enjoy!
