a) Boil a full kettle. 

b) While it comes to the boil, trim and halve the green beans.

c) Peel and grate the garlic (or use a garlic press).

d) Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to a boil.

a) Add the noodles and green beans to the boiling water and cook until tender, 4 mins. 

b) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.

a) While the noodles and beans are cooking, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins.

c) Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

d) Heat a drizzle of oil in a large frying pan on medium-high heat.

e) Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Don't move the gyoza around whilst frying to avoid tearing. Once golden, remove from the heat, then add 1 tbsp water to the pan. Pop back on medium-low heat and immediately cover with a lid or some foil. Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat.

a) When the mince has browned, drain and discard any excess fat.

b) Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

c) Add the coleslaw mix and garlic to the beef. Stir-fry for 1-2 mins. 

a) Stir in the gochujang paste, soy sauce, ketjap manis, honey, tomato ketchup and water for the sauce (see pantry for all three amounts). 

b) Bring to the boil, then lower the heat and simmer for 1-2 mins. 

c) Add the cooked noodles and beans to the pan and toss together until coated in the sauce. 

a) Share the noodles out between your serving bowls.

b) Top with the veggie gyozas. Sprinkle over the sesame seeds to finish. 

Enjoy!