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Chicken Gyoza Ramen Bowl by Masterchef Omar Foster

Chicken Gyoza Ramen Bowl by Masterchef Omar Foster

Ingredients for Chicken Gyoza Ramen Bowl by Masterchef Omar Foster

Garnish and sides 

  • 15g Cashew Nuts 
  •  ¼ bunch Coriander 
  •  1 pak choi  

Radish & Carrot Salad 

Gyoza 

For the Ramen Noodles 

  • 30g chicken stock powder 
  • 2 tsp miso paste 
  • 500ml water
  • 200ml Oat Milk 
  • 1 tbsp Peanut Butter 
  • 2 tbsp low salt Soy Sauce 
  • 1 tsp Rice Vinegar 
  • 1 tbsp Garlic Powder
  • 1 tbsp Ginger Powder
  • 180g Ramen noodles  

Method

Carrot & Radish Salad

Add the rice vinegar, water, sugar, garlic powder and a pinch of salt to a small bowl. Stir to combine and set asidePrep your vegetables by peeling the carrot, taking the top and bottom off. Cut the carrot in half, then in half again lengthwise, and cut into thin slices. Stack all the slices on top of each other and chop into thin sticks. Chop the ends of your radishes and then slice into thin rounds. 
Save just a few strips of carrots and rounds of radishes for the final garnish (set them aside while you finish making your salad). Add the rest of the carrots and radishes into your dressing and give it a good mix so that the dressing covers the vegetables evenly. Use your hands to mix together. Place in the fridge until ready to use. When ready to serve, scatter the sesame seeds

Garnish

Pre-heat the oven to 180C fan. Place your cashew nuts on a baking tray and mix with a little oil before roasting in the oven until golden, around 10-15 minutes. Keep an eye on these so they don’t burn. Alternatively toast them in a dry pan util they are golden. Thinly slice the spring onions, using both white and green parts. Set aside with the rest of the chopped vegetables. 
Remove the coriander stalks and roughly chop the leaves for garnish. Set aside.

Ramen Noodles

Prepare your stock by adding the miso paste and chicken stock powder to 500ml of boiling water. Place a saucepan on a medium heat and pour in the stock. Add in the ginger and garlic paste, vinegar, soy sauce, peanut butter and oat milk. Give it a stir to incorporate, bring to the boil, then reduce the heat down to a medium heat and cook for around 15-20 minutes. 
Add your noodles to the hot ramen broth and cook for around 3 minutes.

Pak choi

Roughly chop the pak choi. Add some boiling water to a pan and either using a bamboo or metal steamer place the pak choi into the steamer for 1-2 minutes.

Gyoza

Put a of oil into a frying pan that you can cover with a lid or plate. Place the gyozas flat side down and fry until they form a crispy bottom, around 2-3 minutes. Add about a third of the level of your gyoza of water, place the lid over and continue to cook for another 3-4 minutes until piping hot.

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