Veggie Gyoza & Vermicelli Bowl
with Ginger Veggies, Pickled Cucumber & Peanuts
Brimming with Asian-inspired flavours, this hearty plant-based bowl delivers something different with every bite. We love that the gyoza are ready-to-cook; simply throw them in the pan until they get lovely and golden before serving over the zingy veggies and silky noodles. Bring it all together with a sprinkle of peanuts for extra crunch, plus a drizzle of soy-spiked mayo for creaminess.
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
cucumber
1 bag
green beans
1
carrot
1 packet
vermicelli noodles
1 packet
ginger paste
1 packet
vegetable gyoza
(Contains Gluten, Wheat, Sesame; May be present: Soy. )
1 packet
sweet chilli sauce
1 packet
Plant-Based Mayonnaise
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
Not included in your delivery
olive oil
¼ cup
water
¼ cup
rice wine vinegar (for the cucumber)
1 tbs
soy sauce (for the sauce)
(Contains Gluten, Soy;)
1 tbs
rice wine vinegar (for the sauce)
1 tsp
soy sauce (for the mayo)
(Contains Soy;)
Nutritional Values
Utensils
Instructions
• Thinly slice cucumber into half-moons. • In a medium bowl, combine the rice wine vinegar(for the cucumber) and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• Boil the kettle. • Trim and roughly chop green beans. Thinly slice carrot into half-moons. Set aside. • Place vermicelli noodles in a medium heatproof bowl. Add enough boiled water to cover noodles. Cover, then set aside until tender, 3-4 minutes. • Drain cooked noodles, then set aside.
• While the noodles are cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans and carrot, tossing, until tender, 4-5 minutes. • Add ginger paste and cook until fragrant, 1-2 minutes. • Transfer veggies to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. When 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!), then cover tightly with a lid or foil. Cook until tender and the water has evaporated, 4-5 minutes. • Meanwhile, combine plant-based Asian mushroom sauce, the soy sauce (for the sauce), sweet chilli sauce, the rice wine vinegar (for the sauce) and a splash of water in a small bowl. Set aside. • Transfer cooked gyoza to a bowl.
• Return frying pan to medium heat with a drizzle of olive oil. Cook sauce mixture, stirring, until slightly thickened, 1-2 minutes. • Remove pan from heat, then return cooked veggies and noodles to the pan. Toss to combine. Season with salt and pepper to taste. • In a second small bowl, combine plant-based mayonnaise, the soy sauce (for the mayo) and a dash of the cucumber pickling liquid.
• Drain pickled cucumber. • Divide vermicelli and ginger veggies between bowls. Top with veggie gyoza and some pickled cucumber. • Sprinkle with crushed peanuts. Drizzle with soy mayo to serve. Enjoy!