Crispy Pork Dumplings and Noodles

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs spring onion
• 1pcs zucchini
• 1pcs pak choy
• 2g chilli flakes
• 300g pork and ginger dumplings
• 150g egg noodles
• 60g hoisin sauce
• 10g fried shallots
• 15ml neutral-flavoured oil
• 15ml soy sauce
• 10ml white vinegar
• 1pcs vegetable oil or spray

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Thinly slice the spring onion, keeping the white and green parts separate. Halve the zucchini lengthwise, then thinly slice on an angle. Trim the pak choy and separate the leaves.
2. Step 2 — Make chilli vinegar sauce
   Put the garlic, white part of spring onion and ¼ tsp chilli flakes* (use more or less to taste) in a heatproof bowl. Heat 1 tbs oil in a medium saucepan until hot. Carefully pour the hot oil over the garlic mixture. Stir in 1 tbs soy sauce and 2 tsp white vinegar. Set aside to infuse. Wipe the pan clean.
3. Step 3 — Air-fry dumplings
   Preheat the air fryer to 200C (see cooking tip). Fill the same pan with water and bring to the boil for the noodles and greens. Spray or brush the dumplings with oil and put in the air-fryer basket, in batches if necessary. Air-fry the dumplings, turning halfway, for 8-10 mins until golden and cooked through.
4. Step 4 — Cook noodles and greens
   Meanwhile, cook the noodles, zucchini and pak choy in the pan of boiling water for 3 mins. Drain, then rinse under hot water to prevent the noodles from sticking.
5. Step 5 — Toss noodles and greens
   Return the noodles, zucchini and pak choy to the pan. Add the chilli vinegar sauce and toss to coat.
6. Step 6 — Get ready to serve
   Divide the noodles and greens and dumplings among bowls. Drizzle over half the hoisin sauce* and scatter with the fried shallots and remaining spring onion to serve.

Allergens

Soy, Gluten, Sesame, Wheat, Egg