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In a small bowl, combine the minced garlic, grated ginger, tamari, sesame oil, brown sugar (and chilli flakes if you're using instead of fresh) and mix whisk together
Heat a deep pan then add the finely chopped spring onions along with the dressing and fry for around 3 minutes before adding the vegetable stock
In a separate pan, add a drizzle of sesame oil and fry the gyozas on a high heat for around 3-4 minutes until crispy, then pop a lid over the top and steam for around 3-4 minutes
For the last 5 minutes of cooking, add the rice noodles and tenderstem to the pan with the stock, pop a lid over and leave for gently steam for around 4-5 minutes
Serve by adding the soup and noodles to a bowl, top with the gyozas and tenderstem and garnish with any additional spring onions, chilli flakes and a splash of tamari (optional)