Gyoza & shiitake vegan ramen
Ready in just 20 minutes, this is the perfect dish for a busy day.
- CourseMain meal
- Prepare5 mins
- Cook15 mins
- Total time20 mins
- ½ x 200g pack dried Japanese udon noodles
- 500ml pack itsu Classic Ramen Brilliant Broth
- 3 slice/s ginger
- 1 red chilli, 1⁄2 sliced
- 150g shiitake mushrooms, stalks trimmed and larger ones sliced
- 1 head pak choi, quartered through the root
- 10 itsu Vegetable Fusion Gyoza (from the freezer aisle)
- 2 Essential Salad Onions, sliced
Bring a large saucepan of water to the boil. Add the noodles and simmer for 8 minutes. Drain, rinse under cold water, then divide between 2 large bowls.
Put the ramen broth, ginger and the unsliced chilli in the same saucepan (there’s no need to rinse it out) and set over a high heat. Bring to a simmer then reduce the heat and add the mushrooms. Simmer for 2 minutes more, then add the pak choi and gyoza, and simmer for a final 3 minutes, or until piping hot. Remove the pan from the heat and discard the ginger and halved chilli.
Spoon the broth, gyoza and vegetables over the noodles and scatter with the sliced chilli and salad onions.
Have a quick taste to check how hot your chillies are before cooking. If they're really hot, you might want to remove the seeds before using.
And to drink...
Pair this dish with light-bodied Errazuriz Estate Pinot Noir, Chile (75cl), which has beautiful aromas of fresh strawberries and cherries.
Typical values per serving when made using specific products in recipe