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summer gyoza noodle salad

gyoza | serves 2 | prep time 15 | cook time 10

ingredients

  • 10 itsu vegetable fusion gyoza
  • 125g rice noodles
  • 1 cucumber, sliced into thin strips
  • 150g cherry tomatoes, halved
  • 4 spring onions, finely chopped
  • 60g roasted salted peanuts, roughly chopped.
  • 40g coriander, basil & mint leaves roughly chopped
  • For the sauce
  • 8 tbsp lime juice
  • 4 tbsp fish sauce
  • 4 tbsp maple syrup
  • 1 thumb sized piece of grated ginger
  • 2 red chillies, finely chopped
  • step 1

    Soak the rice noodles in boiling water for 4 mins, drain hold under cold water. Drain.

  • step 2

    Cook the gyozas in a pan (as per pack instructions).

  • step 3

    Prepare the salad ingredients and mix them in a large bowl along with the noodles.

  • step 4

    Whisk the dressing ingredients together, add to the salad & mix well.

  • step 5

    Arrange the salad into 2 bowls, top with gyoza & serve.