
187 / 173 kcal
In a medium saucepan gently heat the sunflower oil, add the ginger and garlic and cook for 2-3 minutes.
Then add 400ml of vegetable stock, the soy sauce & rice vinegar & simmer for 10 minutes.
Strain the ramen stock through a fine sieve, discard the ginger & garlic & pour back into the sauce pan.
Bring the ramen back to a gentle simmer, add the gyoza and simmer for 3 minutes.
Lift the gyoza out of the ramen into a serving bowl.
Add the pre-cooked noodles, carrot ribbons, bean sprouts and mange tout to the ramen broth & cook for a further 2 minutes.
Ladle the ramen broth & vegetables over the gyoza and sprinkle with chives.