Vegetable Potstickers with Toasted Sesame Dipping Sauce
Ingredients
- 2 cups red cabbage shredded
- 2 cups green cabbage shredded
- 1 carrots grated
- 1 red salad onion finely sliced
- 1 2cm knob ginger finely grated
- 2 tbs tamari sauce
- 1/4 cup toasted sesame seeds
- 3 tbs toasted sesame oil
- 1 cup egg noodles broken into pieces
- 1 tbs maple syrup
- dipping sauce
- 1 clove garlic minced
- 1 2cm knob ginger finely grated
- 1/3 cup black vinegar
- 1/4 cup toasted sesame oil
- 2 tbsp gochujang paste
- 2 tbs tamari sauce
- 1 tbs honey or maple syrup
- 2 tbs toasted sesame seeds
- whisk together all the ingredients in a bowl.
- gochujang paste
- 1/3 cup hatcho miso paste
- 1/4 cup maple syrup
- 1/3 cup chili flakes
- 1/4 cup tamari sauce
- 4 cloves garlic, minced
- 1/4 cup water
Preparation
Preheat your oven to 200C. Place the egg noodle pieces on a parchment lined banking tray and drizzle with 1 Tbs sesame oil and maple syrup. Bake for 10 mins until golden. Remove and set aside to cool
Finely grate half the red bell pepper. Save the liquid that forms when you grate it. Slice the other half. Mix together the ginger, salad onion and 2 Tbs sesame oil in a small bowl. Heat a large wok on medium heat. When hot quickly add the oil mix. When it starts to bubble, add the sliced bell pepper, cabbage and carrots. Keep stirring until the cabbage is slightly wilted. Remove from heat and stir in the toasted sesame seeds
Place in a serving bowl, top with the toasted sesame seeds and crunchy egg noodles