Frozen Range Cooking Instructions

FROZEN RAMEN INSTRUCTIONS

COOKING TIME: 5-7 MINS

OUR FROZEN RAMEN IS STACKED IN LAYERS TO ENSURE YOU GET THE RIGHT CONSISTENCY BETWEEN SOUP, BROTH AND NOODLES

UTENSILS

A SMALL POT CHOPSTICKS SUITABLE BOWL

HOW TO COOK

REMOVE FROZEN PREPARED RAMEN FROM PACKAGING. IT SHOULD JUST POP OUT AS ONE PIECE. IF YOU HAVE ANY DIFFICULTY REMOVING YOU CAN CUT THE TOP LIP OF THE CONTAINER WITH A PAIR OF SCISSORS AND TEAR THE PACKAGING OFF AROUND THE SIDE. IT WILL THEN REMOVE FROM THE BASE.

PLACE IN A SMALL POT JUST A LITTLE BIGGER THAN THE RAMEN KIT, SOUP SIDE DOWN AND TOPPINGS FACING UP THEN PLACE ON THE STOVE ON HIGH HEAT.

ONCE SOUP HAS 3/4 MELTED GET A PAIR OF CHOPSTICKS PRESS GENTLY ON THE TOP OF THE NOODLES AND WOBBLE THE NOODLES TILL, THEY ALL SEPARATE AND FALL INTO THE SOUP.

ONCE THE WHOLE RAMEN IS STEADY BOILING, BOIL FOR 30 SECONDS FURTHER WHILST GENTLY SWISHING THE NOODLES WITH CHOPSTICKS.

FROZEN GYOZA INSTRUCTIONS

COOKING TIME: 7 MINS

OUR FROZEN GYOZA COMES IN THREE DELICIOUS FLAVOURS, PORK, TERIYAKI CHICKEN, AND VEGAN.

UTENSILS

NON-STICK FRYING PAN CHOPSTICKS

SUITABLE PLATE

HOW TO COOK

ONCE THE PAN IS HOT, PLACE GYOZA IN, FLAT SIDE DOWN, ADD 1/4 CUP OF WATER TO PAN.

IMMEDIATELY COVER WITH A LID AND STEAM GYOZA FOR ABOUT 4-5 MINUTES OR UNTIL MOST OF WATER EVAPORATES.

REMOVE LID. DRIZZLE 1TSP SPOON OF SESAME OIL OVER GYOZA AND COOK UNCOVERED UNTIL BOTTOM OF THE GYOZA IS GOLDEN BROWN.

Deep Fry

Heat a pot of oil to 180°C (350°F).
Carefully lower the gyoza into the hot oil in small batches, ensuring they do not touch.
Fry for 3-5 minutes or until the gyoza are golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.

For deep frying gyoza, you can use a neutral oil with a high smoke point. Here are a few good options:

Canola Oil: Has a high smoke point and neutral flavour, making it ideal for deep frying.

Vegetable Oil: Another neutral oil with a high smoke point, perfect for deep frying.

Peanut Oil: Has a slightly higher smoke point and can add a subtle flavour to the gyoza.

Sunflower Oil: Also a good choice with a high smoke point and neutral taste.

Any of these oils will work well for deep frying gyoza, ensuring they come out crispy and delicious!

Steam

Line a bamboo steamer with parchment paper or lightly oil it to prevent sticking.
Arrange the gyoza in the steamer, ensuring they do not touch.
Place the steamer over a pot of simmering water.
Steam the gyoza for 8-10 minutes or until they are cooked through.
Carefully remove the gyoza from the steamer and serve.

air-fry

Preheat your air fryer to 180°C (350°F).
Lightly spray the gyoza with cooking oil to ensure they get crispy.
Place the gyoza in the air fryer basket in a single layer, making sure they do not touch.
Cook for 10-12 minutes, shaking the basket halfway through to ensure even cooking.
Remove from the air fryer when they are golden brown and crispy.

boil in soup

Prepare your soup base in a pot and bring it to a gentle boil.
Carefully add the gyoza to the boiling soup.
Cook for 3-5 minutes or until the gyoza float to the surface and are cooked through.
Serve the gyoza in the soup, garnished as desired.