Ramen and Gyoza “dump and bake”

I honestly can’t explain how much I love love love this recipe. We have made this about 4 times in the last 4 months and honestly it gets better every time I make it…. This recipe was written from the best version we have done and I cannot recommend the Itsu Korean BBQ beef gyozas enough for this recipe. Their full range is delicious but these ones are 10/10!

The sauce for this is spicy, creamy, salty and so so comforting - it is a genuine bowl of happy soul food and perfect for these winter evenings! Even better- it’s a ONE POT DISH with very little prep and admin and can be on the table within 35 mins… what’s not to love about that when life is so busy all the damn time?!

Give it a try and let me know what you think!

Ramen and Gyoza “dump and bake”

Serves 2 hungry people or 3 normal ones!

1/4 cup gochujang chilli paste (halve this if you don’t want it too spicy)

2 tbsp crunchy peanut butter

1 heaped tbsp garlic and ginger paste

1/4 cup dark soy sauce

1/4 cup hoisin sauce

1 can reduced fat coconut milk

2 packs spice ramen noodle (200g total)

1 Pak Choi

8 stalks Tenderstem broccoli

Itsu frozen gyoza (I used Korean beef and these are by far my favourites)

Optional toppings

Small handful of coriander, roughly chopped

Crispy chilli oil

1. Pre-heat the oven to 200°C (180° fan)

2. In a medium (preferably rectangular) 30cm oven dish, add the gochujang chilli paste, crunchy peanut butter, garlic and ginger paste, soy sauce and hoisin sauce and mix together well.

3. Whisk in the coconut milk and ensure the sauce is fully mixed before filling the coconut milk tin with water and adding in.

4. Open the ramen packets and add the seasonings that come with the noodles into the sauce. Then dunk the noodles into the sauce.

5. Chop the whites of the Pak Choi into 1cm slices and the stalks of the broccoli into 1 inch chunks.

6. Roughly chop the green tops of the Pak choi and set aside with the broccoli heads to add in halfway through cooking.

7. Take your frozen gyozas and scatter around the noodles into the sauce.

8. Cover tightly with foil and bake in the oven for 15 mins.

9. Remove from the oven, remove the foil and start to break the noodles apart. Scatter over the broccoli and Pak Choi tops, re-cover with foil and bake for a further 10-15 mins until the noodles and gyozas are fully cooked and soft.

10. Serve in large, deep bowls and scatter the chopped coriander over the top with a drizzle of the crispy chilli oil.