Dinner Recipe
Posted on June 26, 2020
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This Gyoza Chilli Noodle Soup has to be one of my favourite recipes so far – mostly because it takes only 15 minutes to create with minimal fuss. Using Yukata vegan friendly gyozas, this is perfect if you’re cooking for friends too.
Breakdown of Ingredients
Sesame Oil-You can use toasted or regular sesame oil for this dish. It really helps create a beautiful nutty undertone in this recipe
Vegetable Stock – This can be made from boiling water and a good quality stock cube, keeping costs down to a minimal
Tamari – You may have noticed that most of my recipes include tamari, mostly because it’s one of my favourite ingredients. Tamari is a gluten free version of soy sauce so this dish can be easily made GF. Swap out the noodles for rice noodles instead to make this gluten free.
Gyozas – These are from the brand yukata. The quality is great and so far have become a staple in the freezer.
Kitchen Equipment:
Non Stick Pan- Agood quality non stick pan such as Circulon really helps when frying the vetetables. You will need a pan that has a lid for this dish to help steam the gyozas.
Chopsticks –Have friends coming over for dinner? Chopsticks will add a little more authenticity to this noodle dish, just don’t forget a spoon / ladle to drink that delicious soup with it.
Small Sharp Knife- Having a small sharp knife to finely chop the ginger, chilli and garlic is always a handy tool to have in your kitchen.
If you give this recipe a go please be sure to tag Lucy and Lentils over on instagram!
Gyoza Chilli Noodle Soup
Crispy gyozas in a 15 minute homemade chilli noodle soup. Vegan and really easy to create.
5 from 7 votes
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Servings 2 people
Ingredients
- 3 spring onions finely chopped (leave a few to top at the end)
- 2 tbsp sesame oil
- 2 tbsp tamari or soy sauce
- 800 ml vegetable stock made with boiling water and stock cube
- 3 cloves garlic minced / finely chopped
- 1 thumb sized piece fresh ginger grated / minced
- 1 large red chilli substitute for 1 tsp chilli flakes
- 1 tbsp brown sugar
- 100 g noodles rice, ribbon or even udon will work
- 5 tenderstem
- 6 gyozas I used yukata vegan gyozas
- 1 tsp sesame seeds to top, optional
Instructions
In a small bowl, combine the minced garlic, grated ginger, tamari, sesame oil, brown sugar (and chilli flakes if you're using instead of fresh) and mix whisk together
Heat a deep pan then add the finely chopped spring onions along with the dressing and fry for around 3 minutes before adding the vegetable stock
In a separate pan, add a drizzle of sesame oil and fry the gyozas on a high heat for around 3-4 minutes until crispy, then pop a lid over the top and steam for around 3-4 minutes
For the last 5 minutes of cooking, add the rice noodles and tenderstem to the pan with the stock, pop a lid over and leave for gently steam for around 4-5 minutes
Serve by adding the soup and noodles to a bowl, top with the gyozas and tenderstem and garnish with any additional spring onions, chilli flakes and a splash of tamari (optional)
Notes
If you're frying the gyozas, simply heat another pan with a drizzle of sesame oil, fry on a high heat until the base has browned, then place a lid over the top to steam for a further 2-3 minutes until done. Then add to the soup just before serving.
Keyword 15 minute meal, chinese soup, gyoza soup, gyoza,, noodle soup, szechuan sauce
If you like this recipe, why not try my delicious home made vegan chilli peanut ramen linked just here.
15 minute recipechinese recipegyoza soupgyozasnoodle soup
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July 2, 2020 at 5:27 am
[…] Lucy & Lentils […]
lewis
July 8, 2020 at 4:35 pm
Loved making this recipe! Quick & delicious- used a different noodle but worked really well.
judy L Tiberi
July 14, 2020 at 8:10 pm
hiya …from the states, here……can you please tell me what is a “tenderstem’????
lucyandlentils
July 16, 2020 at 2:06 pm
Hey! It’s broccoli, it’s just got a longer stronger stalk.
Kellie Wacogne
July 26, 2020 at 6:22 pm
Do you need to defrost the gyozas first? And how many does it serve please? Thanks x
lucyandlentils
July 27, 2020 at 2:56 pm
Hey Kellie, so depending on what type of gyozas you’ve bought it may vary. The ones that I have tried (yutaka) don’t need to be defrosted. This serves 2 people. Hope that helps. Lucy 🙂
Lisa
January 8, 2022 at 2:50 am
We loved this! I didn’t have the broccolini, (what tenderstem is called here), but added in some matchstick carrots, chunky sliced cremini mushrooms and red onion. After I set my steam fried gyoza aside, I just used the same pan and oil to saute my veg in, before adding the rest of the ingredients. When it was almost ready and bowled, I put pork gyoza into ours, and vegan gyoza into the teens. Everyone happy, minimal work! I completely forgot to garnish with the green onion and sesame seeds I had set aside, but will next time tho! Thank you for a new family favorite!Kelly
January 23, 2021 at 6:47 pm
Just made this for the first time and it was so delicious l! Great recipe, easy to follow and one happy vegetarian boyfriend! Thank you! 🙏🏻lucyandlentils
January 29, 2021 at 10:22 am
Hey Kelly, Thank you so much for using my recipe! Legend. Glad the boyfriend approves too, this is one of the only soups that my boyfriend will dare to eat, haha.
AnaCelia
March 2, 2021 at 7:53 pm
Delicious recipe. My hubby loved it too. We will definitely do this again so easy and tasty. Thank you.lucyandlentils
May 7, 2021 at 11:43 am
Thank you so much for using this recipe! So glad you enjoyed it. 🙂
Ruth
March 19, 2021 at 6:57 am
Had this for lunch a couple of times this week and it’s delicious. I used the new Itzu veggie gyozas and steamed them in the pot with the soup.lucyandlentils
May 7, 2021 at 11:42 am
Ahhh they’re so good aren’t they! I love those ones, good choice. 🙂
Lizzy
April 23, 2021 at 5:45 pm
This recipe was so easy and super delicious!lucyandlentils
May 7, 2021 at 11:42 am
Thanks for using my recipe Lizzy!
Teresa Tolliday
January 8, 2022 at 8:21 pm
Lucy this was absolutely delicious, my daughter made it a few days ago and I’ve been craving it ever since such beautiful flavours it’s going to be at least my twice three times a week go to lol Thanks to you and my daughter Rachel ❤️Teresa
January 18, 2022 at 2:48 pm
Lucy I just loved this, it’s full of favour and so warming definitely will be having this on a regular basis! My daughter Rachel got me to try it and made it me I was blown away! Got the ingredients and make it all the time
Thanks
Teresa
