with Garlic-Chilli Oil
Give tasty chicken gyozas some heat with a garlic-chilli oil and you have a flavourful protein for a carb conscious bowl. The konjac noodle salad is so flavourful, you won't even miss the usual rice in this dish. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Chicken gyoza
1 packet
Water
0.25 cup
Long Chilli
0.5
Konjac noodles
1 packet
Garlic paste
1 packet
Sesame dressing
1 packet
Soy sauce mix
1 packet
Brown sugar
0.5 tsp
Slaw mix
1 packet
Baby spinach leaves
1 packet
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, add chicken gyozas, 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 gyozas are tender and softened, 4-5 minutes.
• Meanwhile, finely chop long chilli (if using). • Drain and rinse konjac noodles. • In a small heatproof bowl, combine chilli, garlic paste and a generous drizzle of olive oil. Microwave until fragrant, 10 second bursts. • Season with a pinch of salt and pepper.
• In a large bowl, combine sesame dressing, soy sauce mix and the brown sugar. • Add konjac noodles, slaw mix and baby spinach leaves, tossing to combine. Season to taste.
• Divide sesame konjac noodle salad between bowls. • Top with chicken gyozas. Spoon garlic-chilli oil over gyozas to serve. Enjoy!
1642
kJ
Energy (kJ)
392
kcal
Calories
17.7
g
Fat
2.3
g
of which saturates
38.6
g
Carbohydrate
12.3
g
of which sugars
6.3
g
Dietary Fibre
17
g
Protein
2338
mg
Sodium
