Crispy gyozas in a homemade chilli noodle soup. 15 minutes is all you need for this easy vegan dinner to share with friends

Use sesame oil for a delicious nutty undertone to the dish. To make this gluten-free, swap out the noodles for rice noodles instead. Tamari is a gluten-free version of soy sauce so this dish can be easily made GF by substituting this. Check out your local supermarket's gyoza options to find a vegan-friendly brand to use in this recipe.

Gyoza Chilli Noodle Soup

Gyoza Chilli Noodle Soup

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


    • 2 tbsp sesame oil
    • 2 tbsp tamari or soy sauce
    • 800 ml vegetable stock made with boiling water and stock cube
    • 3 cloves garlic
    • 1 thumb sized piece fresh ginger
    • 1 large red chilli
    • 1 tbsp brown sugar
    • 100 g wheat noodles
    • 5 tenderstem
    • 6 vegan-friendly gyozas


  • Heat the sesame oil in a pan then add the finely dice the chilli and chopped ginger, fry for 2 minutes
  • Add the minced garlic and fry for a further 1 minute until cooked, then add the tamari, brown sugar and vegetable stock and stir to combine
  • You can either fry the gyozas in a separate pan, or if you're saving time add them to the soup mix along with the noodles and tenderstem then place a lid over the top to steam for a further 4- 5 minutes
  • Garnish with optional sesame seeds and chilli flakes - enjoy!

This recipe was republished with permission from Lucy & Lentils. Find the original recipe here.

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