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    Yaki udon with vegetable gyoza

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    Yaki udon with vegetable gyoza

    Preparation time: 5 minutes
    Cooking time: 10 minutes

    Serves: 2


    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. 

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    Cook’s tip
    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.


    Average user rating

    4 stars