Smacked Cucumber Gyoza Noodle Salad
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
Ingredients
For the Salad
<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>10 - vegan gyoza dumplings<item-todo-done><item-todo-done>1 large cucumber<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>6 radishes<item-todo-done><item-todo-done>200g soba noodles<item-todo-done>
For the Dressing
<item-todo-done>5 tbsp tahini<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>2 tbsp cold water<item-todo-done><item-todo-done>1 tbsp rice wine vinegar<item-todo-done><item-todo-done>1 tsp maple syrup<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>1 lime<item-todo-done>
To Serve
<item-todo-done>5g fresh coriander<item-todo-done><item-todo-done>1 tbsp chilli oil<item-todo-done>
Before you start
Frying pan | Saucepan
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
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
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
Make the dressing
- In a small bowl, mix the tahini, soy sauce, rice vinegar, sesame oil and juice of half the lime
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