Gyozas, or potsticker dumplings, are delicious as a snack, but did you know that they are also great with a salad? Scroll down below for an easy recipe for Thai-style rice noodle salad. Add some pan-fried gyozas to make the noodle salad more filling – and on hot days, a cold salad topped with hot gyoza is refreshing and won’t leave you feeling sleepy. Even better, you can make this salad ahead and store it in the fridge until you’re ready to top it with dumplings, so it’s perfect for a weekend lunch or a quick dinner on a busy work night.
TIP: You can use any rice noodles for this salad recipe, we prefer thick bee hoon – the noodles used in laksa recipes – as these hold up better as a noodle nest for the dumplings.
- 125g rice noodles
- 1 cucumber, sliced into thin strips
- 150g cherry tomatoes, cut in half
- 4 spring onions, finely chopped
- 60g roasted salted peanuts, roughly chopped
- Handful of coriander and mint leaves, torn up
Sweet Chilli Sauce
- 8 tbsp lime juice
- 4 tbsp fish sauce
- 4 tbsp honey
- 2 tbsp fresh young ginger, grated
- 2 red chillies, finely chopped
- Frozen gyoza
Cook rice noodles according to packet instructions. Drain excess water and let the noodles cool.
Add all the sweet chilli sauce ingredients together and whisk until well-mixed.
Once noodles have cooled, toss and mix all salad ingredients and sweet chilli sauce in a large bowl. Put bowl in the fridge to cool.
Pan-fry frozen gyoza, according to packet instructions.
Add a handful of torn coriander and mint leaves to noodles, and mix.
Divide onto plates. Top with 4-5 warm gyoza per person. Serve immediately.
Recipe and text: Trish Caddy
Trish Caddy is a trained restaurant chef and a food trend analyst. Raised in Singapore and England, she is proud of her Cantonese and British heritage and loves all kinds of Asian Singapore cuisine and fusion food. You can see more of her food experiments at @dishheads on Instagram.