Pork Gyoza & Teriyaki Pork Noodle Stir-Fry

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add pork & chive gyozas, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (for the gyozas - watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a bowl and cover to keep warm.

• While gyozas are cooking, thinly slice carrot into sticks. In a small bowl, combine teriyaki sauce, soy sauce mix and the water (for the sauce). • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. Transfer to a plate and set asida. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook carrot and trimmed green beans until tender, 3-4 minutes. Add garlic paste and cook until fragrant, 1 minute. • Add cooked egg noodles, teriyaki mixture, pork and baby spinach leaves, tossing to combine, 1 minute. Season to taste.