Place a medium saucepan onto a hob on high heat and spray the base of the pan with coconut Frylight oil. Once warm add the ginger and half of the chilli and whites of the spring onion. Allow to fry for a minute until fragrant.
Add the soy sauce, sizzle for 10 seconds then add the boiling water. Add the chicken stock cube, granulated stevia and oyster sauce. Stir.
Add in the nest of egg noodles and the baby broad beans and boil in the stock for a couple of minutes then add the frozen gyoza.
Add the white wine vinegar, gently stir everything as it boils. Once the noodles are tender and gyoza are floating at the top and cooked through remove from the heat.
Add the noodles and gyoza to a shallow bowl, then the broad beans. Pour over the hot chicken broth.
Sprinkle over the remaining chilli rings and place the greens of the spring onion on top in a neat bundle. Eat & enjoy! :)
Each portion contains approximately 496kcals.
