with green beans and crispy onions
A recipe conveniently customised just to your liking
Allergens
Utensils
Tags
Egg Noodles
150 grams
Teriyaki Sauce
2 sachet(s)
Lime
1 unit(s)
Garlic
2 unit(s)
Pak Choi
1 unit(s)
Bell Pepper
1 unit(s)
Vegetable Gyoza
10 unit(s)
Crispy Onions
1 sachet(s)
Hoisin Sauce
1 sachet(s)
Green Beans
100 grams
Chilli
1 unit(s)
Sweet Asian Sauce
1 sachet(s)
Thai Style Spice Mix
2 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Boil a pot of salted water for the noodles.
- When the water is boiling, add the noodles.
- Cook until softened, 4-6 mins.
- Drain in a sieve and return to the pot, off the heat.
- Drizzle with oil and toss to prevent sticking.
- Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm pieces.
- Trim and chop the green beans widthways into small pieces.
- Quarter the lime.
- Peel and grate the garlic (or use a garlic press). Trim the pak choi and quarter lengthways.
- Halve the chilli and discard the core and seeds. Finely chop.
- Place a pan over medium-high heat (without oil).
- Once the pan is hot, fry gyoza until goldern for 4-6 mins, then add green beans, bell pepper, garlic, Thai spice, chilli and pak choi until starting to char, 5-7 mins.
- Add 100ml water (per 2P), teriyaki sauce, sweet Asian sauce and hoisin sauce to the pan.
- Stir together and bring to the boil.
- Add the drained noodles to the sauce.
- Toss until coated and warmed through, 1-2 mins.
- Add another splash of water to loosen the sauce if needed. Season to taste with salt, pepper and lime juice.
- Divide the noodles between bowls.
- Scatter over the crispy onions. Arrange the gyoza on top.
- Serve remaining lime wedges alongside for squeezing over.
3289
kJ
Energy (kJ)
786
kcal
Energy (kcal)
20.4
g
Fat
3.5
g
of which saturates
126.2
g
Carbohydrate
37.6
g
of which sugars
12.6
g
Dietary Fiber
25.8
g
Protein
0
mg
Cholesterol
6.89
g
Salt
