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Ingredients
  • 1 Tablespoon oil
  • 1 teaspoon minced garlic
  • 1 teaspoon ginger paste
  • 2 spring onions, thinly sliced
  • ½ mild red chilli, finely chopped
  • 3 Tablespoons soy sauce (I used dark)
  • 2 Tablespoons sweet chilli sauce
  • 1 vegetable stock cube, crumbled (I used low salt)
  • 500 ml (~ 2 cups) water
  • ½ red bell pepper, sliced
  • A few small mushrooms, sliced
  • 100 g (~ ⅔ cup) edamame (I used frozen)
  • 60 g (~ 2 oz) dried noodles (I used fine egg noodles)
  • 10 vegetable gyoza (I used frozen)
Steps
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