Gyoza Soup {15 Minute Meal}

4 standard portions

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Ingredients

• 1 tbsp Sunflower oil
• 270 g Frozen gyoza (Or a similar weight depending on the bag size you buy)
• 1 tbsp Ginger puree (Or fresh)
• 3 Cloves of garlic (Pureed is OK too)
• 1 tbsp Thai red curry paste (See notes)
• 50 g Peanut butter
• 160 g Sugar snap peas
• 250 g Baby corn
• 1 litre Vegetable stock (Or 1.25-1.5l. See notes)
• 250 g Dried egg noodles
• 2 tbsp Dark soy sauce (Reduced sodium)
• 4 Spring onions (Optional.)

Method

1. Heat your oil in a large frying or saute pan. Once hot, add your gyoza and cook for 5 minutes or until golden on the underside.
2. Move your gyoza to one side of the pan and add your curry paste, garlic and ginger (keep in one area of the pan). Let the paste cook for 2-3 minutes to soften (this takes the harshness away from the pastes).
3. Add your peanut butter and gradually stir in your stock, gently stirring so the mixture doesn't become lumpy and the gyoza don't become damaged and break up. Start with adding 1ltr of stock, and add more if you feel you need to.
4. Put in your noodles, sugar snap peas and baby sweetcorn, and stir so the noodles become submerged in the liquid. Put the lid on and cook for 6-8 minutes until the noodles are cooked through.
5. Remove from the heat and stir through your soy sauce before serving.