with Stir-Fried Veg
Super speedy, these Easy Peasy Korean Style Beef and Veggie Gyoza Noodles take only 15 minutes to make. The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour.
Allergens
Utensils
Tags
British Beef Mince
240 grams
Young Pea Pods
80 grams
Egg Noodle Nest
125 grams
Sliced Carrot and Cabbage Mix
120 grams
Gochujang Paste
50 grams
Sweet Chilli Sauce
32 grams
Soy Sauce
10 milliliter(s)
Vegetable Gyozas
10 unit(s)
Water for the Sauce
50 milliliter(s)
- Preheat your oven to 220°C/200°C fan/gas mark 7. Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.
- Bake on the top shelf of your oven until golden, 10-12 mins. Turn halfway through.
- Boil a full kettle.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the beef mince and pea pods, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. Cook so there's no pink in the middle.
- Meanwhile, pour the boiled water into a saucepan with ½ tsp salt on high heat. Boil the noodles, 4 mins.
- When cooked, drain and run under cold water to stop them sticking together.
- Add the coleslaw mix to the beef. Fry until slightly softened, 1 min.
- Stir in the gochujang, sweet chilli, soy and water (see pantry).
- Simmer, 2-3 mins.
- Stir in the cooked noodles.
- Add a splash of water if it's a little too thick.
- Share the noodles between your serving bowls.
3088
kJ
Energy (kJ)
738
kcal
Energy (kcal)
22.1
g
Fat
7.6
g
of which saturates
89
g
Carbohydrate
21.1
g
of which sugars
10.3
g
Dietary Fibre
44.1
g
Protein
4.26
g
Salt
