with Carrot and Young Pea Pods
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Easy Peasy Thai Inspired Pork Noodle and Veggie Gyoza Stir-Fry will be on your table in less than 15 minutes.
Allergens
Utensils
Tags
Vegetable Gyozas
10 unit(s)
Carrot
1 unit(s)
British Pork Mince
240 grams
Young Pea Pods
80 grams
Thai Style Spice Mix
1 sachet(s)
Red Thai Style Paste
50 grams
Egg Noodle Nest
125 grams
Ketjap Manis
40 grams
Sugar for the Sauce
0.5 tsp
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, 10-12 mins.
- Boil a full kettle.
- Meanwhile, trim and halve the carrot. Slice into ½ cm pieces.
- Heat a frying pan on high heat (no oil).
- Once hot, fry the pork mince and carrot, 6-8 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add the pea pods, Thai style spice mix and red Thai style paste to the pork. Stir-fry, 1 min.
- Meanwhile, pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the noodles, 4 mins.
- Once cooked, drain and run under cold water.
- Add the noodles, ketjap, sugar and water (see pantry for both). Stir together. Remove from the heat.
- Taste and season with salt and pepper if needed.
- Serve in bowls.
- Top with the veggie gyozas.
3671
kJ
Energy (kJ)
877
kcal
Energy (kcal)
37.6
g
Fat
11
g
of which saturates
93.3
g
Carbohydrate
25
g
of which sugars
11.6
g
Dietary Fibre
40.2
g
Protein
4.14
g
Salt
with Carrot and Young Pea Pods
with Carrot Ribbons, Young Pea Pods and Sesame Seeds
with Carrot Ribbons, Young Pea Pods and Sesame Seeds
with Carrot and Young Pea Pods
