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

Trim the pak choi, then thinly slice widthways. Trim and halve the green beans.

Zest and halve the lime.

Heat a drizzle of oil in a large saucepan on high heat.

Once hot, add the mushrooms to the pan and fry, stirring occasionally, until browned, 5-6 mins.

Meanwhile, heat another large frying pan on medium heat with enough oil to lightly coat the base of the pan.

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.

Stir the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic into the mushrooms. 

Stir-fry for 1 min. 

Pour the coconut milk, soy sauce, sugar and water for the soup (see pantry for both amounts) into the pan.

Bring to the boil, then add the green beans and the pak choi. Simmer until just tender, 4-6 mins.

Add the udon noodles to the soup and cook, using a fork to gently separate them, until warmed through, 2-3 mins.

Remove the pan from the heat. Stir in the lime zest and half the lime juice. 

Taste the soup and add more salt, pepper, lime juice and sugar if needed. 

Share the udon noodle soup between your bowls.

Cut any remaining lime into wedges for squeezing over.

Enjoy!