a) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

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

d) Cut the lime into wedges.

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

b) Once hot, add the sliced pepper. Season with salt and pepper and fry until softened, 4-5 mins. Continue to stir while it cooks.

c) Once softened, stir in the garlic and yellow Thai style paste and fry until fragrant, 1 min more.

a) Once fragrant, add the coconut milk, soy, sugar and water for the sauce (see pantry for both amounts). 

b) Bring to a boil, then lower the heat and simmer until thickened slightly, 4-5 mins.

c) While the soup simmers, heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the gyozas and fry until golden and crispy on the bottom, 2-3 mins. Don't move the gyozas around while frying to avoid tearing.

a) Once golden, remove from the heat, then add 1 tbsp water to the pan.

b) 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.

TIP: If you'd prefer to microwave the gyozas, place them in a heatproof bowl and add 2 tbsp of cold water. Cover tightly with cling film, then pierce the cling film with a knife a few times.

Microwave until piping hot, 750W/900W: 2 mins 30 secs. Allow the gyozas to stand for 1 min, then drain any excess water.

a) Once the curry has thickened, add the udon noodles and pak choi to the saucepan.  

b) Cook, using a fork to gently separate the udon, until warmed through and the pak choi is tender, 2-3 mins.

c) Stir through a good squeeze of lime juice.

a) When everything's ready, share the Thai style coconut noodles between serving bowls. 

b) Top the noodles with the gyozas, crispy-side up, to finish.

c) Serve with any remaining lime wedges for squeezing over.