This dish is quick and easy and great to make if you have any leftover vegetables waiting to be used in your fridge.
This dish is quick and easy and great to make if you have any left over vegetables waiting to be used in your fridge. This is a good one to follow on from the last recipe Romilla made, which was garlic mushroom and butternut squash on Honesty sourdough. All together, this dish cost £1.20 per person to make, with store cupboard essentials factored in. Follow along with the video and this full recipe to make your delicious vegetable noodle dish.
Prep and cooking time: 35 minutes
2 nests medium egg noodles
100g butternut squash (diced into 1cm cubes)
1 pak choi, quartered lengthwise
50g broccoli (thinly sliced)
50g mushrooms (thinly sliced)
1 tbsp unsalted peanuts
Olive oil (for cooking)
Splash of Sesame oil (for cooking)
Salt to taste
2 tbsp light soy sauce
1 tbsp peanut butter
1 tbsp fish sauce
1 tbsp maple syrup
2 cloves garlic (crushed). Save ½ teaspoon for cooking with the broccoli.
2cm ginger (grated)
Splash of water OR splash of optional coconut milk
Preheat the oven to 220C. Place the diced butternut squash in a baking tray with the unsalted peanuts, drizzle with olive oil and sprinkle on some salt to taste. Put in the oven for 10 minutes.
Cook the egg noodles according to the instructions on the packet, drain and set aside to be used later.
Heat some olive oil in a skillet like pan and then add the mushrooms, and fry until golden brown. Add a splash of soy sauce and then place to one side. In the same pan add the broccoli and ½ teaspoon of garlic. Add a dash more olive oil and cook for 1 minute. Add a splash of water, cover and cook for 2 minutes. In the same pan add some olive oil and the pak choi, cook for a minute, add a splash of water, cover and cook for 2 minutes until tender.
Once the vegetables are cooked and the butternut squash is ready, place everything back into the pan, along with the cooked noodles. Sprinkle on a tablespoon of sesame oil and a tablespoon of soy sauce and stir. Drizzle with some of the sauce before serving with a fried egg on top and some more of the sauce.
To make the Sauce:
Heat all the ingredients in a small pan. Simmer for 5 minutes and mix to combine.