20 Itsu vegetable fusion gyozas
3 peppers (not green)
1 bunch of coriander
Knob of ginger
300g of egg noodles
A heaped tbsp of peanut butter
8 tbsp of soy sauce
1 bunch of Spring Onions
Step 1Finely slice your peppers, ginger, three spring onions and carrots, and add them to a wok with a splash of vegetable oil. Cook on a high heat so they char and soften.
Step 2While they are cooking, finely slice three more spring onions and add to a bowl. Squeeze in the juice of a lime, add a pinch of salt and mix everything together. (This will lightly pickle the onions, making them less intense).
Step 3In another bowl, add a heaped tablespoon of peanut butter, the soy sauce and 4 tbsp of water. Mix everything together until you have a thick sauce.
Step 4Cook 300g of egg noodles (follow pack instructions).
Step 5Once the noodles are ready, add them to the wok. Stir everything together.
Step 6Add your pickled spring onion and your peanut sauce with a handful of coriander. Toss everything together and remove from the heat.
Step 7Gyoza time. Heat a pan with a good splash of oil. Remove your itsu vegetable fusion gyozas from the freezer and add to the hot pan. Fry for 2-3 minutes on each side until golden brown. Remove from the pan.
Step 8Serve the crispy gyozas over a bed of your steaming peanut noodles. Garnish with coriander and spring onions.