Chicken Lemongrass Dumplings with Side Toss Noodles
Chicken Lemongrass Dumplings with Side Toss Noodles
House of Goodness gourmet dumplings make an easy weeknight meal or wholesome snack, from freezer to plate in 10 minutes. Not only are they gluten-free and allergy-friendly, FODMAP varieties and a plant-based option is also available. Proudly Australian-made and -owned using farm fresh local produce.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 x packet Chicken Lemongrass Dumplings
- 100g thin rice noodles
- ½ telegraph cucumber, cut into matchsticks
- ½ red capsicum, sliced
- ½ bunch coriander, chopped
- 2 handfuls bean sprouts
- Sauce:
- 3-4 shallots, sliced
- 2 tbsp finely grated ginger
- ¼ tsp salt
- 5 tbsp light-flavoured olive oil
- 2 tsp gluten-free soy sauce
- 1 tsp honey
Method
- Pan-fry dumplings according to packet instructions. Cooked from frozen in under 10 mins.
- Soak thin rice noodles in hot water for 2 mins or until soft, rinse under cold water and drain.
- Combine noodles, cucumber, capsicum, coriander and bean sprouts in a large bowl.
- To make sauce, combine shallots, ginger and salt in a glass or ceramic bowl. Heat up olive oil in saucepan until hot (90°C-100°C), then pour it over the mixture. The sizzling sound is a sign of the hot oil cooking the ginger and shallots to mellow the flavours. Add soy sauce and honey to the sauce mixture. If you prefer a bolder flavour, mix all sauce ingredients together without heating olive oil and set aside for an hour.
- Pour 2/3 of the sauce into the noodle mixture and toss to combine. Add the remaining sauce to taste. Serve.
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