Ingredients
- 1 tbsp sunflower oil
- 270 g (10 oz) frozen gyoza (adjust to your package size)
- 1 tbsp ginger puree (or fresh grated ginger)
- 3 cloves garlic, minced or pureed
- 1 tbsp Thai red curry paste
- 50 g (2 oz) peanut butter
- 160 g (6 oz) sugar snap peas
- 250 g (9 oz) baby corn
- 1–1.5 litres (4.25–6.25 cups) vegetable stock
- 250 g (9 oz) dried egg noodles
- 2 tbsp dark soy sauce (reduced sodium)
- To serve (optional):
- 4 spring onions, sliced
Instructions
- Heat the sunflower oil in a large frying or sauté pan over medium-high heat.
- Add the frozen gyoza and cook for about 5 minutes, or until golden on the bottom.
- Move the gyoza to one side of the pan and add the Thai red curry paste, garlic, and ginger to the empty side. Cook for 2–3 minutes to soften the aromatics and mellow the flavors.
- Stir in the peanut butter, then gradually pour in the vegetable stock while stirring gently to avoid breaking the gyoza and prevent lumps.
- Add the dried egg noodles, sugar snap peas, and baby corn. Stir gently to ensure the noodles are submerged in the broth.
- Cover with a lid and cook for 6–8 minutes until the noodles are tender and the vegetables are cooked through.
- Remove from heat and stir in the dark soy sauce.
- Serve hot, garnished with sliced spring onions if desired.
Notes
- Start with 1 liter of stock; add more if you prefer a thinner soup or if noodles absorb too much liquid.
- Use fresh or frozen gyoza—pork, chicken, or vegetable varieties all work well.
- For a spicy kick, add extra Thai red curry paste or a dash of chili oil before serving.
- Leftovers can be stored in the fridge for up to 2 days but are best enjoyed fresh.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 30 mg
