AsianBoost & BalanceDinnerHealthy ChoicesVegetarianWorld Food

Sesame & Ginger Rainbow Vegetable Noodles

Name: Sesame & Ginger Rainbow Vegetable Noodles
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 spring onion; 16 ml 2 soy sauce sachets; 1 red chilli; 15 g fresh root ginger; 120 g butternut squash cubes; 1 broccoli; 2 wholewheat noodle nests; 25 g agave nectar; 1 red onion; 1 tbsp white miso paste; 15 ml 1 toasted sesame oil sachet; Salt; Vegetable oil

Roasting broccoli transforms it from staple to superior! Here it's the star of the show, served over wholewheat noodles packed with roasted red onion and butternut squash cubes; all dressed in a moreish sesame and ginger dressing. This noodle dish will rain-blow you away! (Dairy-free: see our FAQs for details).

Prep: 0 min
Cook: 35 min
Serves: 2
Level: Easy

Start cook mode

From Gousto

Gather

Ingredients

Cooking for

No household default set

Tap an ingredient to tick it off

From your cupboard

Make

Method

You will need

Baking trayGrater

1.
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil a kettle
Cut the broccoli into 6 wedges, lengthways
Cut the red onions into wedges, leaving the skins on (this helps them cook quicker)
2.
Add the broccoli and onion wedges to a baking tray with the butternut squash cubes
Drizzle everything with vegetable oil and a generous pinch of salt
3.
Put the tray in the oven and cook for 25-30 min or until everything is golden and tender
4.
Meanwhile, add the wholewheat noodles to a pot and cover with boiled water until fully submerged
Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite
Once cooked, reserve a cup of starchy noodle water, then drain and return them to the pot
5.
Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Combine the miso paste, tahini, toasted sesame oil, soy sauce, agave nectar, rice vinegar and chopped ginger in a small bowl with a pinch of salt – this is your sesame & ginger dressing
6.
Trim, then finely slice the spring onions
Finely slice the red chilli[es]
7.
Once the vegetables are cooked, carefully cut off the onion root and remove the skins
Add the cooked butternut squash, red onion petals, a splash of noodle water and half the sesame & ginger dressing to the noodles
Give everything a good mix up until well coated
8.
Serve the roasted broccoli wedges over the noodles
Drizzle with the remaining dressing
Garnish with the black sesame seeds, sliced chilli (Can't handle the heat? Go easy!) and spring onion
Enjoy!