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 1Mix 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 2Once 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 3Add 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.