chicken gyoza
31 / 155 kcal
yours and ours
chicken gyoza miso stir fry
you will need
- 1 pack itsu udon'noodles get me
- 2 sachets itsu miso'easy traditional get me
- 2 tsp sugar [or maple syrup]
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp vegetable oil
- 6 itsu chicken gyoza get me
- 4 tbsp cold water
- 70g sugar snap peas
- 70g baby corn [sliced in half]
- 4 radishes [thinly sliced]
- 1 large handful coriander [to garnish]
let's get cooking
step 1
Add the itsu udon'noodles to a bowl and pour over boiling water. Leave to stand for 3-4 mins, then drain and rinse under cold running water.
step 2
Whisk the itsu miso'easy traditional, sugar, soy sauce and rice vinegar together in a small bowl to make the miso glaze.
step 3
Heat 1 tsp vegetable oil in a large frying pan over a low-medium heat. Add the itsu chicken gyoza flat side down and cook for 5 mins until crisp and golden. Carefully add 4 tbsp cold water, cover with a lid and cook for a further 5 mins, until the water has evaporated. Remove from the pan and set aside.
step 4
Add the remaining 1 tsp of oil to the pan. Add the sugar snap peas and baby corn and fry over a medium heat for 2 mins. Pour in the miso glaze and let it bubble for 5 mins, until thickened.
step 5
Add the prepared udon’noodles to the pan and toss until coated in the miso glaze.
step 6
Divide the miso-glazed noodles between 2 bowls. Top with the chicken gyoza and spoon over any remaining sauce. Garnish with the radishes and coriander.
This chicken gyoza miso stir fry is a celebration of crispy, fresh flavours. Golden itsu chicken gyoza sit on thick itsu udon'noodles tossed in a glossy miso glaze made with itsu miso'easy traditional, soy and rice vinegar, with crunchy sugar snap peas and baby corn. Ready in 20 minutes, this gyoza noodle bowl makes a great quick midweek dinner or easy weekend lunch that’s healthy but still feels like a treat.