• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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. TIP: Cook vegetable gyozas in batches for best results.

• While gyozas are cooking, trim and roughly chop pea pods. Thinly slice zucchini and carrot into rounds. Thinly slice spring onion. • In a small bowl, combine kecap manis, sweet chilli sauce, sweet soy seasoning and a splash of water. • Return frying pan to high heat with a drizzle of olive oil. Cook pea pods, zucchini and carrot, tossing, until tender, 4-6 minutes. • Add cooked udon noodles and sweet chilli mixture, tossing until well combined, 1 minute. Season with salt and pepper.

• While veggies are cooking, to a small heatproof bowl, add ginger paste, spring onion, the soy sauce and a good drizzle of olive oil. Microwave until heated through, 30 seconds. • Divide sweet chilli noodle stir-fry between bowls. Top with veggie gyoza. • Drizzle over ginger-spring onion oil. Sprinkle over mixed sesame seeds to serve. Enjoy!