Veggie Gyoza & Sticky Sriracha Chicken Noodles
with Asian Greens & Crispy Shallots
Put down that phone and throw out the takeaway menu because you won’t be needing them anymore! We’ve got a gyoza and chicken noodle wonder ready to go tonight - all you have to do is pop the gyoza in a pan and serve them atop a bed of Asian greens and sticky, slurpable noodles.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1 stalk
celery
1
carrot
1 packet
chicken breast
1 packet
udon noodles
(Contains Gluten; )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Crispy Shallots
1 packet
Asian Greens
1 packet
Asian Stir-Fry Sauce
(Contains Soy, Gluten(Wheat); May be present Egg, Fish, Milk, Sesame, Almond. )
1 packet
Vegetable Gyozas
(Contains Gluten(Wheat), Sesame; May be present Soy. )
Not included in your delivery
olive oil
¼ cup
water
1 tsp
soy sauce
(Contains Gluten, Soy; )
1 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Finely chop garlic. • Roughly chop Asian greens. Thinly slice celery. Thinly slice carrot into half moons. Cut chicken breast into 2cm chunks. • Half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with a lid (or foil). Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate.
TIP: Cook in batches if your pan is getting crowded.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and celery until tender, 3-4 minutes. • Add garlic and asian greens and cook until fragrant, 1-2 minutes. • To the veggies, add cooked chicken, noodles, Asian stir-fry sauce, sriracha, the soy sauce, sesame oil and a splash of water. • Stir until slightly thickened, 1-2 minutes.
• Divide sticky sriracha chicken noodles between bowls. • Top with veggie gyoza and garnish with crispy shallots. Enjoy!