Chicken gyoza noodle bowl

A speedy bowl of noodle soup is an unbeatable meal for one – just double up for two.

Ingreadient

• 1 tsp Vegetable oil
• 5 itsu Chicken Gyoza
• 1 nest (about 65g) dried fine egg noodles
• 1 tsp toasted sesame oil
• ½ x 500ml pack itsu Chicken Ramen Brilliant Broth
• 50g baby corn, halved lengthways
• 1 salad onion, trimmed and finely sliced
• 2 radishes, trimmed and cut into matchsticks

Step by step

1. Fry the gyoza in the vegetable oil according to pack instructions. Meanwhile, bring a large pan of water to the boil.
2. Add the egg noodles to the boiling water and simmer for 4 minutes. Drain and toss with the sesame oil to prevent sticking, then transfer to a large soup bowl.
3. Add the ramen broth and baby corn to the same pan. Bring to the boil, then simmer for 1-2 minutes. Pour the broth over the noodles, then arrange the gyoza on top. Scatter with the salad onion and radishes before serving.