Ingredients
- 1 butternut squash, peeled, deseeded and diced into 2cm chunks.
- 3 tbsp toasted sesame oil
- Salt and pepper
- 3 tbsp sesame seeds
- 1 bunch of spring onions, trimmed and finely chopped
- 1 packet (300g) dried medium egg noodles
- Fresh coriander
For the sauce:
- 1 x 400 ml can of coconut milk
- 1 heaped tbsp crunchy peanut butter
- 2cm knob of ginger, peeled and diced
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- ½ a red chilli, deseeded and diced
- Zest and juice of one lime
- A pinch of salt
Method
- Set your oven to 185 degrees.
- Put the butternut squash and sesame oil into a roasting tray. Season, mix and cook for 20 minutes, turning once or twice, until soft and golden.
- Add the sesame seeds and spring onions, then return to the oven for another five minutes while you make the sauce.
- Put all the sauce ingredients into a pot, whisk and bring to a gentle simmer for five minutes to let everything get to know each other. Remove from the heat.
- Cook the noodles as per packet instructions. Drain them, return to the pot then add the sauce and coat the noodles with it.
- Divide the noodles between four warmed bowls then scatter the butternut squash mixture evenly on top. Finish with the coriander sprigs and serve
