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Smacked Cucumber Gyoza Noodle Salad

  • Super simple
  • 0:15 m
  • 16 ingredients

We’ve seen dumpling salads popping up everywhere, so we had to give it the BOSH! twist. For the base, we’ve switched it up a bit and are using soba noodles tossed in a creamy tahini sesame dressing that’s the perfect match with your smacked cucumber. Topped off with soy and chilli oil for that spicy kick - trust us, it’s a game changer.

Serves: 2

Ingredients

For the Salad

  • 2 tbsp vegetable oil
  • 10 - vegan gyoza dumplings
  • 1 large cucumber
  • 1 carrot
  • 3 spring onions
  • 6 radishes
  • 200g soba noodles

For the Dressing

  • 5 tbsp tahini
  • 2 tbsp soy sauce
  • 2 tbsp cold water
  • 1 tbsp rice wine vinegar
  • 1 tsp maple syrup
  • 1 tbsp toasted sesame oil
  • 1 lime

To Serve

  • 5g fresh coriander
  • 1 tbsp chilli oil

Before you start

Frying pan | Saucepan

Step 1

Cook the gyoza

  • Heat a frying pan over a medium heat with the vegetable oil
  • Place the gyoza, flat side down and cook until golden and crispy, then turn over to colour the other side
  • Add 2 tbsp of water to the pan and cover with a lid to steam the gyoza for 2 minutes
  • Transfer to a plate

Ingredients

  • 2 tbsp vegetable oil
  • 10 - vegan gyoza dumplings
  • 2 tbsp cold water

Step 2

Soak the noodles

  • Bring a pan of salted water to the boil and cook the noodles according to packet instructions
  • Drain the noodles and rinse under cold water to separate

Ingredients

  • 200g soba noodles

Step 3

Prep the veg

  • Place the cucumber on a cutting board and smash it using the flat side of a knife or a rolling pin until it breaks into uneven pieces
  • Peel the carrot into ribbons
  • Finely slice the spring onion
  • Slice the radish
  • Pick the coriander leaves
  • Juice half the lime and slice the rest into wedges

Ingredients

  • 1 large cucumber
  • 1 carrot
  • 3 spring onions
  • 6 radishes
  • 1 lime
  • 5g fresh coriander

Step 4

Make the dressing

  • In a small bowl, mix the tahini, soy sauce, rice vinegar, sesame oil and juice of half the lime

Ingredients

  • 5 tbsp tahini
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp maple syrup
  • 1 tbsp toasted sesame oil

Step 5

Assemble the salad

  • Place the noodles, cucumber, carrot, spring onion and coriander in a large bowl and pour over the dressing, mixing everything to coat
  • Divide between bowls and top with the gyoza
  • Drizzle over the chilli oil and serve with the extra lime wedges

Ingredients

  • 1 tbsp chilli oil