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Chicken gyoza with edamame & noodles
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½ tbsp reduced salt soy sauce
2 tsp Japanese rice vinegar
1 tsp clear honey
1½ tsp toasted sesame oil
2 salad onions, finely sliced (greens and whites separated)
150g frozen edamame beans
2 nests (125g) dried fine egg noodles
3 tsp vegetable oil
12 frozen itsu Chicken Gyoza
1 clove garlic, bashed and halved
90g pack baby pak choi, halved or quartered (or one pak choi, quartered)
1. Mix the soy sauce, vinegar, honey and sesame oil in a small bowl. Transfer ½ of this dressing to a large mixing bowl along with the sliced salad onion whites. Set both bowls aside.
2. Bring a large saucepan of water to the boil. Cook the edamame according to pack instructions and add the noodles for the final 3 minutes. Drain both in a sieve and rinse under warm water to remove any starch. Shake dry thoroughly, then tip into the mixing bowl with the dressing and salad onion whites. Toss together and set aside.
3. Meanwhile, heat 2 tsp vegetable oil in a medium non-stick frying pan over a medium-low heat. Add the gyoza and fry for 8 minutes, turning regularly. Add 1 tbsp water, cover with a lid and steam for a final 2 minutes until fully cooked through. Take out of the pan; set aside. Return the pan to the heat with the remaining 1 tsp oil, the garlic, pak choi and a pinch of salt. Fry for 2-3 minutes, then add 1 tbsp water, cover and steam for another 1 minute until the pak choi is tender.
4. Divide the noodles and edamame between plates, and top with the gyoza. Add the pak choi (discard the garlic) and scatter over the reserved salad onion greens. Drizzle over the remaining dressing and some chilli sauce for extra heat, if liked. Serve immediately.
For a vegetarian alternative, swap the chicken dumplings for frozen itsu Vegetable Fusion Gyoza.
Typical values per serving:
1 of your 5 a day
This recipe was first published in September 2021.