Veggie Gyoza & Soup
with Udon Noodles & Sesame Seeds
All you need is a pan to create this tasty Asian fusion dish! Slurp up the udon noodles that are oozing with umami flavours in every bite and then dive into the wontons which are our fave; vegetable gyozas.
This recipe is under 650kcal per serving.
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
2 clove
garlic
1 packet
Asian greens
1 packet
Broccoli & Carrot Mix
1 packet
chicken stock pot
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
Udon Noodles
(Contains Gluten, Wheat;)
1 packet
vegetable gyoza
(Contains Gluten, Wheat, Sesame; May be present: Soy. )
1 packet
sesame oil blend
(Contains Sesame;)
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
2 cup
boiling water
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Finely chop garlic. • Roughly chop Asian greens. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook broccoli & carrot mix, tossing, until tender, 4-6 minutes. • Add Asian greens and garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and set aside.
• To the saucepan, add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken stock pot, oyster sauce and the soy sauce. • Bring to the boil.
• Add udon noodles, then cover with a lid. • Reduce to a simmer and cook until noodles and wontons are tender, 4-5 minutes. • In the last minute, gently stir noodles with a fork to separate. Stir in sesame oil blend and return cooked veggies to pan. • Meanwhile, in a separate saucepan 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 foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate.
• Divide gyozas and udon noodle soup with garlicky veggies between bowls. • Top with mixed sesame seeds to serve. Enjoy!