Gyoza and Noodle Broth

Ingredients

10 ready-made (frozen are ideal) gyoza dumplings in a flavour of your choice
2 cloves garlic, peeled and crushed or sliced
A tub size piece of ginger, grated
1/2 a fresh red chilli, deseeded and finely sliced
1/2 bunch of spring onions, white and green parts separated and both finely sliced
600ml stock or water
200g approx. fresh noodles, any kind works, fresh or dried
2 - 4 pak choi spending on size or 200g other green vegetables eg tender stem broccoli
Toasted sesame seeds and toasted sesame oil to garnish (optional)
 
Method

To cook on the Rayburn Ranger®, set the hotplate to boiling and bridge the induction hob on 8/9 (high setting).

Defrost, steam or simmer the gyoza if they are frozen.  Drain and set aside on a lightly oiled plate. 
In a sauté or shallow pan on the Rayburn Ranger® hotplate on boiling setting, heat a tbsp or two of oil and cook the spring onion white parts, garlic, ginger and chilli briefly. Add the chicken stock and bring to the boil.  Add the noodles and heat for a moment or two.  
Meanwhile, heat a griddle pan to high on the Rayburn Ranger® induction hob and griddle the gyozas and also the pak choi.
To finish, add the gyoza and pak choi to the noodle broth and garnish with the green spring onion parts, toasted sesame seeds and a drizzle of sesame oil.
Divide between bowls and enjoy!

Tip: Make a dipping sauce for the gyoza for extra flavour by mixing 1 tbsp soy sauce, 1/2 tbsp vinegar, 1 tbsp toasted sesame oil and 1 tsp honey.