Chicken gyoza noodle bowl

Name: Chicken gyoza noodle bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 1 tsp Vegetable oil; 5 itsu Chicken Gyoza; 1 nest (about 65g) dried fine egg noodles; 1 tsp toasted sesame oil; 500 ml pack itsu Chicken Ramen Brilliant Broth; 50 g baby corn, halved lengthways; 1 salad onion, trimmed and finely sliced; 2 radishes, trimmed and cut into matchsticks

A speedy bowl of noodle soup is an unbeatable meal for one – just double up for two.

5 out of 5 stars(3) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves1
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tsp Vegetable oil
5 itsu Chicken Gyoza
1 nest (about 65g) dried fine egg noodles
1 tsp toasted sesame oil
½ x 500ml pack itsu Chicken Ramen Brilliant Broth
50g baby corn, halved lengthways
1 salad onion, trimmed and finely sliced
2 radishes, trimmed and cut into matchsticks

Fry the gyoza in the vegetable oil according to pack instructions. Meanwhile, bring a large pan of water to the boil.
Add the egg noodles to the boiling water and simmer for 4 minutes. Drain and toss with the sesame oil to prevent sticking, then transfer to a large soup bowl.
Add the ramen broth and baby corn to the same pan. Bring to the boil, then simmer for 1-2 minutes. Pour the broth over the noodles, then arrange the gyoza on top. Scatter with the salad onion and radishes before serving.

Typical values per serving when made using specific products in recipe