Instructions

1. Cook the rice noodles according to the packet instructions, then drain and set aside.
2. Meanwhile, mince the garlic and ginger. Thinly slice the spring onions. Cut the carrot into thin ribbons using a vegetable peeler. Cut the pak choi into thin wedges.
3. In a medium saucepan gently heat the chicken with the ginger and garlic. Add the soy sauce & rice vinegar & simmer for 5 minutes. Add the gyoza and simmer for 3 minutes, then using a slotted spoon remove them to a plate.
4. Add the carrot ribbons, beans, spring onions and pak choi to the ramen broth and cook for a further 3 minutes.
5. Add the pre-cooked noodles and the gyoza to warm through, then serve.