Dumpling Noodle Salad
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3 servings
Added 2024-11-10
Updated 2024-11-10
Ingredients
3
People
Ingredients (serves 2-3) | |
| 200g | Udon noodles |
| Spring onion | |
| 2 tbsp | Kimchi |
| Red pepper | |
| Handful of tomatoes | |
| 1/2 red onion | |
| 1/2 cucumber | |
| 2 tbsp | Toasted sesame seeds |
Pan fried gyoza | |
| Gyoza (how many is up to you) | |
| 100ml | Tahini |
| 1 tbsp | Crispy chilli oil |
| Splash of water | |
| 1 tbsp | Soy sauce |
| 1 tsp | Rice wine vinegar |
| 1 tsp | Korean red pepper flakes |
| 1 clove | Grated garlic |
| 1 small knob | Grated ginger |
| 1 lime | |
Instructions
Cooking mode
- Cook the noodles according to packet instructions, reserving a splash of noodle water to loosen the dressing.
- For the dressing, in a bowl mix add tahini + chilli oil. Whisk until combined, then add the soy, rice wine vinegar, grated ginger, garlic + lime juice. Season with red pepper flakes, then whisk to combine. Add a splash of noodle water to loosen + something sweet if needed. You want enough dressing to coat the noodles well.
- Finely chop all your veggies - I used spring onion, kimchi, red pepper, tomato, cucumber + red onion.
- Cook your gyoza according to packet instructions until crispy, then steam to soften.
- In a large mixing bowl, add the cooked noodles, then all the chopped veggies. Add the toasted sesame seeds, then pour in the dressing + mix well.
- To serve, get into bowls + top with crispy dumplings. Garnish with more spring onion, sesame seeds + chilli oil - enjoy warm or cold!