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Gyoza Chilli Noodle Soup

Crispy gyozas in a homemade chilli noodle soup. 15 minutes is all you need for this easy vegan dinner to share with friends

Ingredients

  • 2 tbsp sesame oil
  • 2 tbsp tamari or soy sauce
  • 800 ml vegetable stock made with boiling water and stock cube
  • 3 cloves garlic
  • 1 thumb sized piece fresh ginger
  • 1 large red chilli
  • 1 tbsp brown sugar
  • 100 g wheat noodles
  • 5 tenderstem
  • 6 vegan friendly gyozas

Instructions

  • Heat the sesame oil in a pan then add the finely dice the chilli and chopped ginger, fry for 2 minutes
  • Add the minced garlic and fry for a further 1 minute until cooked, then add the tamari, brown sugar and vegetable stock and stir to combine
  • You can either fry the gyozas in a separate pan, or if you’re saving time add them to the soup mix along with the noodles and tenderstem then place a lid over the top to steam for a further 4- 5 minutes
  • Garnish with optional sesame seeds and chilli flakes – enjoy!

Notes

This recipe was republished with permission from Lucy & Lentils. Find the original recipe here.