Gyoza noodles
Sandra 18 May 2026 A delicious and easy-to-make dish combining udon noodles with crispy gyoza, topped with soft-boiled eggs and flavourful sauces.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Level
- Easy
- Servings
- 2 servings
Ingredients
2 servings
2
Tap an ingredient or step to tick it off.
Noodles
400 g fresh udon noodles 
2 tbsp sweet soy sauce 
2 tbsp hoisin sauce 
1 standard noodle seasoning sachet
1 tbsp neutral oil
Eggs
2 eggs
Gyoza
8-10 gyozas (chicken or vegetable) - 1 tbsp neutral oil
- 1 tbsp hoisin sauce
Topping
2 spring onions 
1-2 tbsp sesame seeds 
2-3 tbsp Kewpie mayonnaise
Method
- Bring a pan of water to the boil and cook the eggs for 6½ minutes for a runny yolk. Cool them under cold water, peel them and halve them just before serving.
- Cook the udon noodles according to the packet instructions (usually 2–3 minutes). Drain and reserve a small splash of the cooking water.
- Heat a pan or wok with 1 el oil. Add the noodles along with the ketjap, hoisin and noodle seasoning. Mix well and, if necessary, add a small splash of cooking water for a smoother consistency. Turn the heat down low and keep warm.
- Heat a frying pan with 1 el oil. Fry the gyoza until golden brown and crispy according to the packet instructions. Add 1 el hoisin in the final minute and allow it to caramelise lightly.
Nutrition (per serving)
- 650kcal
- Energy
- 25g
- Protein
- 80g
- Carbohydrates
- 25g
- Fat
Protein 16% Carbohydrates 50% Fat 34%
All nutrition values
- Calories
- 650 kcal
- Protein
- 25 g
- Carbohydrates
- 80 g
- of which sugars
- 10 g
- Fat
- 25 g
- of which saturated
- 5 g
- Fibre
- 5 g
- Salt
- 3.8 g
Values provided by the cook.
Allergens
Contains
- Gluten
- Egg
- Soy
- Sesame
Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.
Source: www.instagram.com