Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Vietnamese dumpling noodle bowl
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 100g (2 nests) vermicelli rice noodles
- 1 carrot
- ½ cucumber
- oil, for frying
- 8 Itsu vegetable fusion gyoza (or another flavour from the range)
- 50g mint and coriander leaves
- 20g salted peanuts, chopped
NUOC CHAM DRESSING
- 1 clove garlic, crushed
- 1 bird's eye chilli, thinly sliced
- 1 lime, pulp and juice
- 1 tbsp caster sugar
- 4 tbsp fish sauce
Method
- STEP 1
Start by soaking the noodles in just-boiled water – they will take about 10 minutes to soften. Next, cut the carrot and cucumber into matchsticks.
- STEP 2
To make the dressing, mix all ingredients with 5 tbsp of water and set aside. Heat the oil in a pan, add the gyoza, turning to brown all over. Add a splash of water, cover and steam for 4-5 minutes or until cooked through, then remove the lid and cook for a further minute each side for extra crispiness.
- STEP 3
Drain the noodles, then divide between serving bowls with the carrot, cucumber, herbs and crispy dumplings on top. Scatter over the chopped peanuts and spoon over the dressing.
