I love fresh, healthy tasting meals, and this ticks all the boxes.
It’s a favourite if I’m eating alone, obviously cutting back on the recipe quantity. Saying that though, you could make the full amount of stock and keep what you don’t use in the fridge for a couple of days, it could be used for a similar meal later in the week.
Ingredients (for 4 people).
- Half a butternut squash, peeled and cut into wedges.
- 2 pak choi, quartered.
- 200g of dried egg noodles, I used buckwheat Soba noodles, which worked really well.
- 1 teaspoon of dried chilli flakes.
- 4 garlic cloves.
- 20g fresh ginger.
- 1 litre vegetable stock.
- 1-2 tbsp light soy sauce.
- 2 tbsp rice wine
- 2 tsp caster sugar, didn’t add this, personal choice)!
- 1-2 tsp sunflower oil.
- Some coriander, lime wedges and fresh chilli, to garnish.
- Preheat oven to 200 C, gas mark 6.
- Toss the squash, oil and chilli flakes, spread on a baking tray and roast for 20-25 mins.turning halfway through cooking time.
- Cook the noodles and set aside.
- Whizz the garlic and ginger, or chop very finely. Heat a little oil in a large pan, a deep frying pan is good, and fry the mix over a low heat for about a minute. Add the stock, soy sauce, rice wine and sugar, gently bring to the boil.
- Sieve the broth into a clean pan and simmer, add the pak choi and immediately take off the heat. If you don’t like crunchy pak choi cook for a little longer.
- Divide the noodles and squash between four deep bowls, ladle over the broth and garnish with the coriander, lime and chilli.