Name: Vietnamese dumpling noodle bowl
Total time: 30 min
Yield: Serves 2
Cuisine: Vietnamese
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; 1 clove garlic, crushed; 1 bird's eye chilli, thinly sliced; 1 lime, pulp and juice; 1 tbsp caster sugar; 4 tbsp fish sauce

A Bowl of Dumplings, Fresh Veg and Noodles with Chopsticks on a Wooden Surface

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.