Crispy gyozas in a homemade chilli noodle soup. 15 minutes is all you need for this easy vegan dinner to share with friends
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2tbsptamari or soy sauce
800mlvegetable stock made with boiling water and stock cube
1thumb sized piece fresh ginger
1large red chilli
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!
This recipe was republished with permission from Lucy & Lentils. Find the original recipe here.