• Boil the kettle. Finely chop garlic. Roughly chop Asian greens. • Thinly slice celery. Thinly slice carrot into half-moons. • Half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyozas, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with a lid (or foil). Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate. TIP: Cook gyozas in batches if your pan is getting crowded.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and celery until tender, 3-4 minutes. • Add garlic and Asian greens and cook until fragrant, 1-2 minutes. • Add the noodles, Asian stir-fry sauce, sriracha, the soy sauce, sesame oil and a splash of water. Stir until slightly thickened, 1-2 minutes.

• Divide sticky sriracha noodles and veggies between bowls. • Top with veggie gyozas and garnish with crispy shallots. Enjoy!