Vegetarian Gyoza and Pak Choi Ramen Noodles with Carrot & Radish Salad Serves 2

By Chef Omar Foster

For 2 People
about 2 hours
Tree Nut, Soya, Wheat, Gluten, Peanut, Celery, Sesame

Utensils & Essentials

Utensils and extras you will need: jug, saucepan, baking tray, frying pan with lid, steamer, bowl, tongs, knives, vegetable oil, salt and pepper. 

  • 4 Vegetarian Gyoza 
For the Ramen Noodles 
  • vegetable stock powder or cube 
  • 2 tsp miso paste 
  • 500ml water (not included) 
  • 200ml Oat Milk 
  • 1 tbsp Peanut Butter 
  • 2 tbsp low salt Soy Sauce 
  • 1 tsp Rice Vinegar 
  • 1 tbsp Garlic Paste 
  • 1 tbsp Ginger Paste 
  • 180g Ramen noodles  
Garnish and sides 
  • 15g Cashew Nuts 
  •  ¼ bunch Coriander 
  •  1 pak choi  
Radish & Carrot Salad 
  • 1 tbsp rice vinegar 
  • 1 tbsp water (not included) 
  • Pinch of salt (not included) 
  • 1 carrot 
  • 6 radishes 
  • 1 tsp garlic powder 
  • 1 tsp sugar 
  • 1 tbsp sesame seeds 

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How to make in simple steps

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
Carrot & Radish Salad

How to make in simple steps

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.

How to make in simple steps

Ramen Noodles
Prepare your stock by adding the miso paste and stock cube or 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.

How to make in simple steps

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.  

How to make in simple steps

Put a tablespoon 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.

Using tongs to remove the noodles from the broth and place them inside your bowl. Add some steamed pak choi and gyoza next to the noodles. 

Top with some chopped carrots, radishes and spring onions, as well as the toasted cashews. Now gently pour your ramen into the bowl. We don’t want to completely drown everything so fill up just so you can still see the dumplings peeking through. 
Add some fresh coriander to finish your lovely ramen bowl. If you like it spicy, add some chilli oil or fresh chillies on top. 

Serve with your carrot & radishes salad on the side.