Spiced Butternut Squash Noodles

• portionen: Serves 4
• gesamtzeit: 31 minutes

Zutaten

For the roasting ingredients

2 tbsp olive oil

1 medium butternut squash

5 shallots

1 bulb garlic

Salt to taste

2 tbsp coconut oil

200g red thai paste (plant based)

400ml coconut milk

3 tbsp smooth peanut butter

1 tbsp brown sugar (optional)

1 lime

4 100g packs dry noodles (we prefer ramen noodles)

Boiling water (to loosen to your preference)

Salt to taste

To serve

Sesame seeds

Spring onions

Chilli oil

Lime

Before you start

Preheat the oven to 200*C | Roasting tin lined with baking paper | Food processor | Deep frying pan

Anweisungen

Prepare the roasting ingredients | Trim, peel, deseed and cut the butternut squash into 1 inch chunks | Peel and halve the shallots | Trim the sprouting end off the bulb of garlic | Add the squash, shallots and garlic bulb to the roasting tin | Drizzle over a little olive oil, season with a little salt, put the tin in the oven and roast for 30 minutes until the squash is soft and tender | Remove the tin from the oven and leave to cool to room temperature

Prepare the sauce | Add the contents of the tin to the food processor (squeeze the garlic cloves out of the skin) along with the coconut milk and blitz until smooth and creamy | Warm the coconut oil in the pan over medium heat | Add the thai paste and peanut butter to the pan and stir for 1 minute | Pour the contents of the food processor into the pan along with the juice of 1 lime and sugar (if using), stir to combine and bring to a gentle simmer | Add a little boiling water if the soup has thickened too much (you’re looking for the consistency of double cream) | Taste and season to perfection with salt

Finish and serve | Trim and finely slice the spring onions | Open the noodles, discard any of the flavour sachets and cook according to packet instructions | Drain the noodles, quickly transfer to the pan and fold into the soup | Use tongs to transfer the noodles to serving bowls, use a ladle to spoon over the soup | Drizzle over a little chilli oil, squeeze over a little lime juice, garnish with sesame seeds, spring onions and serve immediately