Spicy Soba noodles with pork gyoza, kimchi and Laoganma-pickled spring onions

1. Heat a non-stick pan over medium-high heat with neutral oil, place gyoza flat-side down and fry for 2–3 minutes until golden on the base.
2. Add 3 tbsp of water to the pan, cover immediately and steam the gyoza for 3–4 minutes until cooked through, then uncover to evaporate remaining water.
3. While gyoza cook, boil the soba noodles according to packet instructions, drain, and add the seasoning packet along with soy sauce and sesame oil to the cooking liquid to create a light broth.
4. Pour the seasoned broth and noodles into two deep bowls, ensuring there is enough liquid to partially submerge the noodles.
5. Arrange the cooked gyoza over the noodles, then add kimchi and Laoganma-pickled spring onions to one side of the bowl.
6. Drizzle Laoganma chilli crisp generously over the gyoza and noodles.
7. Top with crispy fried shallots/onions around the rim of the bowl, then scatter sliced fresh spring onions and sesame seeds over the entire dish.
8. Serve immediately while the gyoza are still crisp.

Tip: For extra crispy gyoza bottoms, add a thin slurry of water and a small amount of flour or starch to the pan just before steaming — it creates a delicate lacy skirt around each dumpling and adds texture contrast against the soft noodles.