chicken gyoza
31 / 155 kcal
yours and ours
creamy gyoza udon
you will need
- 1 pack itsu chicken gyoza
- 2 packs itsu udon’noodles
- 1 carrot, shaved into ribbons
- handful of broccolini or pak choi
- 3 tbsp red curry paste
- 1 tin coconut milk
- 2 cups chicken or veggie stock
- 2 tbsp fish sauce
- 2 tbsp sugar
- ½ thumb of ginger, grated
- 1 garlic clove, grated
- 2 kaffir lime leaves [optional]
- itsu crispy’chilli oil
- coriander or spring onion, to garnish
let's get cooking
step 1
Add the red curry paste to a large pot and cook over a medium heat for 3 minutes, stirring regularly. Add the coconut milk, chicken or veggie stock, fish sauce, sugar, ginger, garlic and kaffir lime leaves, if using. Stir well and bring to a gentle simmer.
step 2
Add the itsu udon’noodles, itsu chicken’gyoza, carrot ribbons and broccolini or pak choi to the pot, layering them into the curry broth. Partially cover and simmer for 10 minutes, or until the gyoza and vegetables are cooked through.
step 3
Taste the broth and adjust the seasoning if needed. Remove the kaffir lime leaves, then divide between two bowls.
step 4
Finish with a drizzle of itsu crispy’chilli oil and scatter over fresh coriander or spring onion. Serve hot and enjoy.
