Fast Chicken Dumpling Noodle Bowl

Nutrition per serve

Ingredients

• 300g honey soy chicken dumplings
• 50g oyster sauce
• 2g chilli flakes
• 150g egg noodles
• 10ml sesame oil
• 200g stir-fry mix
• 1pcs spring onion
• 1pcs neutral-flavoured oil
• 10ml soy sauce
• 5ml white vinegar

Method

1. Step 1 — Cook dumplings
   Heat a generous drizzle of oil in a medium frypan over medium-high heat. Cook the dumplings, without turning, for 2-3 mins until golden on one side. Carefully add 60ml (¼ cup) water (take care adding water to the hot pan as the oil can spit and the steam created is very hot). Cover and steam for 3 mins or until tender.
2. Step 2 — Make sauce
   While the dumplings are cooking, bring a medium saucepan of water to the boil for the noodles (speed things up by using a kettle to boil the water). Put the oyster sauce, 1 tbs water, 2 tsp soy sauce and 1 tsp white vinegar in a bowl. Add ¼ tsp chilli flakes* and stir to combine (you can omit the chilli if zero heat is preferred).
3. Step 3 — Cook noodles
   Cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
4. Step 4 — Stir-fry vegetables
   Meanwhile, heat the sesame oil in a large deep frypan over high heat. Stir-fry the vegetable mix for 2-3 mins until slightly softened.
5. Step 5 — Add noodles and sauce
   Add the noodles and sauce to the vegetables. Toss, over high heat, for 1 min or until the sauce is slightly thickened. Thinly slice the spring onion (to speed up the prep, cut the spring onion into shorter lengths and line up on a board, then cut through all the pieces at once).
6. Step 6 — Get ready to serve
   Divide the noodle stir-fry and dumplings among bowls. Scatter with the spring onion to serve.

Allergens

Soy, Mollusc, Gluten, Sesame, Wheat, Fish, Egg