2 servings dry ramen noodles (about 6 ounces)
2 baby bok choy, cut in half vertically
1/4 cup MIZKAN Ramen Broth Concentrate
1/4 cup water
2 tablespoons MIZKAN Seasoned Rice Vinegar
1 teaspoon toasted sesame oil
2 tablespoons sliced green onion
1 tablespoon grated ginger
10 frozen gyoza
Cook noodles as directed on package. Add bok choy to cooking water during the last 3 minutes. Rinse noodles under running water; drain well.
Meanwhile, cook gyoza as directed on package. Combine Broth Concentrate, water, rice vinegar, sesame oil, green onion and ginger in small saucepan. Cook on medium heat until simmering.
Divide noodles between two individual serving bowls. Top with bok choy, gyoza and warm sauce.
Tips:
Gyoza, or pot stickers, are vegetable or meat based and available in the freezer section of the grocery store.
Ramen noodles are also available in the refrigerated and frozen aisle at most Asian markets.
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Mizkan rice vinegars, cooking sauces and dipping sauces are made in the USA.
