• 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.

• While the gyozas are cooking drain and rinse konjac noodles. • Trim and roughly chop pea pods. • SPICY! Use less sriracha if you're sensitive to heat! In a small heat-proof bowl, combine sriracha, 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, pea pods, slaw mix and mixed salad leaves, tossing to combine. Season to taste.

• Divide konjac noodle salad between bowls. • Top with chicken gyozas. • Spoon garlic-sriracha sauce over gyozas to serve. Enjoy!