Ingredients
- 8 grams dried shiitake mushroom sliced (8 shitake mushrooms specified)
- 125 grams noodles (1/2 x 250 grams long life noodles specified)
- 4 cups chicken stock (1 litre)
- 10 grams ginger, peeled and thinly sliced
- 1 garlic clove, thinly sliced
- 1/2 teaspoon sesame oil
- 1 tablespoon soy sauce
- 300 grams Prawn Gyoza (1 packet)
- 1 bunch baby pak choy, washed and halved
- 4 boiled eggs, peeled and halved
- 1 spring onion, thinly sliced
- Chilli sauce, (optional), to serve
How to Make
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Step 1: Place the mushroom in a small heatproof bowl and cover with boiling water and set aside for 10 mins or until tender and then drain and use a sharp knife to remove the stems.
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Step 2: Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water and set aside for 3 mins or until tender and then drain.
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Step 3: Combine the stock, 3 cups (750ml), water (from soaking shitake), ginger, garlic, sesame oil and soy sauce in a large saucepan and bring to the boil and then reduce heat to low and add the gyoza and cook for 7 mins until gyoza are heated through.
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Step 4: Divide the noodles among serving bowls and top with pak choy and mushroom. Ladle over the hot stock mixture and gyoza and top with egg and spring onion and serve with chilli sauce, if desired
We hope you enjoy this recipe!
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