Yaki Udon With Vegetable Gyoza

Yaki Udon With Vegetable Gyoza

Whip up this fragrant veggie noodle dish for a weekday supper and enjoy the leftovers the next day. Don't worry about making your own gyoza from scratch – this recipe uses the pre-made frozen variety to satisfy your cravings.
Serves 2
Total Time
15 Minutes
1⁄2 tbsp of reduced salt soy sauce
1 tbsp of oyster sauce
1 tbsp of mirin
1 tsp of maple syrup
1 tsp of Japanese rice vinegar
1 tbsp of sunflower oil
400g pack of Waitrose & Partners Mushroom Stir Fry
2 salad onions, cut into 3cm lengths
2 x 150g packs of straight to wok udon noodles
10 Itsu Vegetable Fusion Gyoza
Drizzle of chiu chow chilli oil 
Step 1

Mix the soy sauce, oyster sauce, mirin, maple syrup, rice vinegar and 1 tbsp of water in a small bowl and set aside. Heat a large wok (or frying pan) over a high heat.

Step 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.

Step 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. 

Recipe courtesty of Waitrose.com

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