How to cook Gok Wan’s itsu recipes
Food
Gok's itsu recipes are brilliant to try some top Asian-inspired food at home. The chicken ramen is particularly special...
Ingredients
1 itsu classic ramen brilliant’broth
8 itsu vegetable fusion gyoza
1 sachet itsu miso’easy traditional
2 portions ‘heat & eat’ udon noodles
2 baby pak choi
4 baby corn
Sesame seeds
Coriander
Method
- Pour the classic ramen brilliant’broth into a saucepan and heat to a simmer.
- Empty your miso’easy sachet into a bowl and mix.
- Cut the pak choi and baby corn down the centre then brush the cut sides of the veg with miso’easy and grill or pan fry ‘cut side down’ until golden [about 5 mins].
- Place the gyoza into the broth and simmer for 3 mins.
- Carefully remove the gyoza and place to one side, then add the udon noodles to the broth and leave to stand for 2 mins.
- Divide the noodles & broth between two bowls.
- Finish with coriander and a pinch of sesame seeds.
2. Gok’s chicken ramen
Serves 2
Prep: 5 mins
Cook: 20 mins
Ingredients
1 itsu chicken ramen brilliant’broth
1 chicken breast
2 eggs
2 portions of fresh or dry ramen noodles
4 tenderstem broccoli
1 chilli
Method:
- Grill or pan fry the chicken breast with salt, pepper and olive oil [about 10 mins on each side].
- Boil your egg [about 6 mins from room temp for a medium yolk], and then submerge in cold water before peeling.
- While the chicken & eggs are on the go, cook the noodles as per pack instructions.
- Pour the chicken ramen brilliant’broth into a saucepan and heat to a simmer.
- Cut the tenderstem broccoli length ways and steam for 3 minutes.
- When the noodles are cooked separate them into two bowls and pour over the simmering brilliant’broth.
- Top with the sliced chicken breast, tenderstem broccoli and a boiled egg, halved.
- Finish with some finely chopped chilli.
3. Easy gyoza stir-fry
Serves 2
Prep: 10 mins
Cook: 10 mins
Ingredients
8 itsu vegetable fusion gyoza
1 red pepper
½ red onion
4 tenderstem broccoli
1 small courgette
Soy sauce
Olive oil
Coriander
Method:
- Cut the broccoli in half lengthways & finely slice the red onion, pepper and courgette.
- Pan-fry the gyoza as per pack instructions.
- While the gyoza are cooking, put your wok [or another frying pan] on a medium heat and add a glug of olive oil.
- Once hot, add the onions and pepper and fry until they start to soften. Then add the broccoli and courgette with a few dashes of soy sauce and fry for a further 5 mins, stirring frequently.
- Once the broccoli is tender, plate up your stir-fry veg and top with the pan-fried gyoza.
- Finish with a splash of soy and some fresh herbs.
4. Gok’s easy dipping sauce
Serves 2-3
Cook: 5 mins
Ingredients:
10 itsu frozen gyoza [available in supermarkets nationwide]
2 tbsp soy sauce
1 tbsp vinegar [any]
1 tbsp honey
½ tbsp sesame oil
Method:
- Pan-fry / steam the gyoza as per pack instructions.
- Whilst gyoza are cooking, mix dipping sauce ingredients together.
- Dip & enjoy!
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