Pan-fried udon noodles with Yakisoba sauce, pak choi, and crispy gyoza

Boil the udon noodles in boiling water for 2–3 minutes to loosen the strands, then drain and rinse under cold water.

Heat half of the oil in a pan with a lid. Place the gyoza flat side down and cook for 2 minutes over medium heat until the bottoms turn golden and crispy.

Pour 50 ml of water into the pan, cover immediately with the lid, and steam for 4 minutes until the water has completely evaporated. Remove them onto a warm plate.