Gyoza Peanut Noodles

We love a tasty Asian dish to start the week, so what better than these peanut-flavoured noodles, topped with ready-in-a-flash gyoza?
Serves 4
Total Time
30 Minutes
20 Itsu vegetable fusion gyozas
3 peppers (not green)
1 bunch of coriander
3 carrots
Knob of ginger
300g of egg noodles
A heaped tbsp of peanut butter
8 tbsp of soy sauce
1 lime
1 bunch of Spring Onions
For the garnish
Spring onions
Step 1

Finely 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 2

While 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 3

In 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 4

Cook 300g of egg noodles (follow pack instructions).

Step 5

Once the noodles are ready, add them to the wok. Stir everything together.

Step 6

Add your pickled spring onion and your peanut sauce with a handful of coriander. Toss everything together and remove from the heat.

Step 7

Gyoza 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 8

Serve the crispy gyozas over a bed of your steaming peanut noodles. Garnish with coriander and spring onions.

Recipe courtesy of Mob Kitchen for Itsu. You can shop the Itsu Vegetable Fushion Gyoza here.

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