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Yaki udon with vegetable gyoza
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Preparation time: 5 minutes
Cooking time: 10 minutes
1⁄2 tbsp reduced salt soy sauce
1 tbsp oyster sauce
1 tbsp mirin
1 tsp maple syrup
1 tsp Japanese rice vinegar
1 tbsp sunflower oil
400g pack Waitrose & Partners Mushroom Stir Fry
2 salad onions, cut into 3cm lengths
2 x 150g packs straight to wok udon noodles
10 itsu Vegetable Fusion Gyoza
Drizzle of chiu chow chilli oil
1 Mix the soy sauce, oyster sauce, mirin, maple syrup, rice vinegar and 1 tbsp water in a small bowl and set aside. Heat a large wok (or frying pan) over a high heat.
2 Once the wok is smoking, add the oil, followed by the mushroom stir fry and salad onions; fry for 5 minutes. Meanwhile, put a large pan of water on to simmer.
3 Add the noodles and soy sauce mixture to the wok and toss together for 2-3 minutes until the noodles are heated
through and coated in the sauce. Add the gyoza to the pan of water and simmer for 3 minutes, then drain. Serve the noodles and dumplings with a drizzle of the chilli oil.
You can vary this noodle dish by choosing a different ready-prepared vegetable pack – the Waitrose & Partners Tenderstem Broccoli and Mangetout Stir Fry works really well in this recipe.
And to drink...
Waitrose & Partners Blueprint Chilean Sauvignon Blanc is crisp and refreshing, with gooseberry fruit flavours and a vibrant finish.
Typical values per serving:
high in fibre/source of protein/1 of your 5 a day/vegetarian