Veggie Gyoza & Sticky Sriracha Chicken Noodles

Name: Veggie Gyoza & Sticky Sriracha Chicken Noodles with Asian Greens & Crispy Shallots
Total time: 25m
Yield: 2
Ingredients: olive oil; 2 clove garlic; 1 stalk celery; 1 carrot; 1 packet chicken breast; 1 packet udon noodles; ¼ cup water; 1 packet sriracha; 1 tsp soy sauce; 1 tsp sesame oil; 1 packet Crispy Shallots; 1 packet Asian Greens; 1 packet Asian Stir-Fry Sauce; 1 packet Vegetable Gyozas

with Asian Greens & Crispy Shallots

3.5(139)

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Calories

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Protein

66.3g protein

Difficulty

Easy

Allergens:

Gluten(Wheat)
Gluten
Soy
Sesame
Soy
May contain traces of allergens
Eggs
Fish
Milk
Sesame
Almond

Put down that phone and throw out the takeaway menu because you won’t be needing them anymore! We’ve got a gyoza and chicken noodle wonder ready to go tonight - all you have to do is pop the gyoza in a pan and serve them atop a bed of Asian greens and sticky, slurpable noodles. This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2 clove

garlic

1 stalk

celery

carrot

1 packet

chicken breast

1 packet

udon noodles

(Contains: Gluten(Wheat); )

1 packet

sriracha

(Contains: Soy, May contain traces of allergens; )

1 packet

Crispy Shallots

1 packet

Asian Greens

1 packet

Asian Stir-Fry Sauce

(Contains: Soy, Gluten(Wheat), Eggs, Fish, Milk, Sesame, Almond, May contain traces of allergens; )

1 packet

Vegetable Gyozas

(Contains: Gluten(Wheat), Sesame, Soy, May contain traces of allergens; )

Not included in your delivery

olive oil

¼ cup

water

1 tsp

soy sauce

(Contains: Gluten, Soy; )

1 tsp

sesame oil

(Contains: Sesame; )

Nutrition Values

Energy (kJ)3341 kJ

Fat17.3 g

of which saturates4.6 g

Carbohydrate101.5 g

of which sugars21.9 g

Protein66.3 g

Sodium1897 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Large Non-Stick Pan

•Lid

Cooking Steps

PDF

• Boil the kettle. Finely chop garlic. • Roughly chop Asian greens. Thinly slice celery. Thinly slice carrot into half moons. Cut chicken breast into 2cm chunks. • Half-fill a medium 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, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with a lid (or foil). Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate.

TIP: Cook in batches if your pan is getting crowded.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and celery until tender, 3-4 minutes. • Add garlic and asian greens and cook until fragrant, 1-2 minutes. • To the veggies, add cooked chicken, noodles, Asian stir-fry sauce, sriracha, the soy sauce, sesame oil and a splash of water. • Stir until slightly thickened, 1-2 minutes.