Gyoza Noodle Bowls

Prep time: 5 minutes (plus 5 minutes if making homemade stock)  |   Cooking time: 15 minutes (plus 10 minutes if making homemade stock)  |   Serves: 4

These noodle bowls are ready in 15 minutes – perfect for school holidays and weekends when the meal train seems never-ending. I also make this – sometimes minus the gyozas – when working from home for a quick lunch. I use shop-bought gyozas which I always keep in my freezer. As always, play around with the veg you add. 

INGREDIENTS

Spinning Plates: Easy Dinners with Simple Substitutions for Busy Families Anna Stanford

For the homemade ramen stock (optional)

• 1 litre (1¾ pints) chicken or vegetable stock

• 1 tablespoon chopped fresh root ginger (or use ginger paste)

• 2 garlic cloves, crushed

• 1 red chilli, deseeded and chopped

• 5 tablespoons soy sauce

• 3 tablespoons mirin (rice wine) or white wine

• ½ teaspoon Chinese five spice

For the gyoza noodle bowls

• 1 litre (1¾ pints) ramen stock (homemade or shop-bought)

• 1 tablespoon olive or groundnut oil

• 12–16 frozen gyozas of your choice

• 4 nests of dried egg noodles

• 200g (7oz) Tenderstem broccoli, chopped, and/or other green veg, such as mangetout and edamame beans

• 4 spring onions, trimmed and finely sliced

• small handful of coriander, torn (optional)

to serve

• 2 tablespoons soy sauce

• chilli oil or sriracha

If making your own stock, add all the ingredients to a saucepan, bring to the boil, then reduce the heat and simmer for 10 minutes. Otherwise, pour the ready-made stock into a saucepan and bring to a simmer.

DIRECTIONS

Heat a large, shallow pan until hot, then add the oil. Add the frozen gyozas straight to the pan, arranging them flat-side down. Colour on a medium heat for 5 minutes, then add 4 tablespoons of water to the pan and pop a lid on. Cook for a further 5 minutes.

Meanwhile, add the noodle nests to the simmering stock along with the broccoli. Simmer for 5 minutes.

Lift the noodles out of the pan into bowls, then ladle over the broccoli and stock.

Sprinkle with the spring onions and coriander, if using, then top with the gyozas. Finish with a little soy sauce and a drizzle of chilli oil or sriracha.

Adaptations

Use vegetable stock and veggie gyozas for a vegetarian bowl.

Use chicken stock and chicken/meat gyozas for meat eaters.

Use vegetable stock and prawn gyozas for fish lovers.

To ensure this is dairy-free, make sure you use dairy-free gyozas. 

Recipe Excerpted from Spinning Plates: Easy Dinners with Simple Substitutions for Busy Families by Anna Stanford, Hamlyn 2025.  Photo: Chris Terry

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