Chicken Gyoza Katsu Curry Noodles
with Veggies
This fusion dish is one for the books! Here you've got crispy chicken gyoza and a creamy egg-laced katsu curry, perfect for the gyozas to soak up. This one is known for major slurping and crunching action!
This recipe is under 650kcal per serving.
Unfortunately, this week’s udon noodles were in short supply, so we’ve replaced them with egg noodles. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
zucchini
2 clove
garlic
1 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
1 packet
chicken gyoza
(Contains Gluten, Wheat, Soy, Mollusc, Sesame;)
1 packet
katsu paste
1 packet
coconut milk
1 bag
baby spinach leaves
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
brown sugar
¼ cup
water (for the gyoza)
¼ cup
water (for the sauce)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Thinly slice carrot and zucchini into half-moons. Finely chop garlic.
• Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and zucchini, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, add chicken gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (for the gyoza), watch out, it may spatter! Cover with foil or a lid. • Cook until the water has evaporated and gyozas are tender and softened, 4-5 minutes. Transfer to a plate and cover to keep warm.
• Wipe out pan and return to medium-high heat. • Stir in katsu paste, coconut milk, the water (for the sauce), the soy sauce and the brown sugar until slightly thickened, 1-2 minutes. • Add cooked veggies and egg noodles, then stir in baby spinach leaves until wilted, 1 minute. Season to taste.
• Divide katsu curry noodles between bowls. • Top with chicken gyoza. • Drizzle over Japanese dressing to serve. Enjoy!