• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, add chicken 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.

• Meanwhile, finely chop long chilli (if using). Drain and rinse konjac noodles. • In a small heat-proof 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 gyoza. Spoon garlic-chilli oil over gyoza to serve. Enjoy!