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Spicy Squash Noodles
50 Min.Für 4Nutri-Score C€€
C
50 Min.
50 Min.Spicy Squash Noodles
rezept von
BOSH! - Food You’ll Love
@bosh.tv
2 Rezepte
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
olive oil (for roasting)Vorräte30 ml
butternut squash (peeled and cubed)Obst & Gemüse1 Stück
shallots (halved)Obst & Gemüse5 Stücke
garlic bulb (top trimmed)Obst & Gemüse1 Stück
salt (to taste)Gewürze5 g
coconut oilVorräte30 ml- plant-based red Thai curry pasteVorräte200 g
- coconut milkVorräte400 ml
- smooth peanut butter (smooth)Vorräte45 g
- brown sugar (optional)Vorräte12 g
lime (juiced, plus wedges to serve)Obst & Gemüse1 Stück
dry ramen noodles (packs)Getreide4 Stücke
boiling water (to loosen the sauce)Andere200 ml
sesame seeds (to serve)Nüsse & Samen10 g
spring onions (sliced, to serve)Obst & Gemüse3 Stücke- chilli oil (to serve)Vorräte20 ml
pro Portion
Nährwerte
638kcal
- Kohlenhydrate
- 75 g
- Eiweiß
- 11 g
- Fett
- 33 g
was Sie verwenden
Utensilien
Backofen
Backblech
Standmixer
Schmorpfanne
Stielkasserolle
Seiher
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the vegetables
- Peel and cube the butternut squash, halve the shallots and trim the top of the garlic bulb.
- Place everything on a lined baking tray, coat with the olive oil and salt.
- Roast at 200 °C until soft, then leave to cool slightly.
- Schritt 2
Blend the sauce
- Squeeze the roasted garlic cloves out of their skins.
- Blitz all the roasted vegetables with the coconut milk until smooth.
- Schritt 3
Cook the sauce
- Melt the coconut oil in a deep pan, then stir in the Thai paste and peanut butter.
- Pour in the blended sauce, the lime juice and the brown sugar.
- Simmer until creamy, loosening with boiling water if needed, then season.
- Schritt 4
Cook the noodles
- Cook the noodles according to the packet instructions, then drain.
- Fold the noodles into the sauce.
- Schritt 5
Serve
- Bowl up and spoon extra sauce over the noodles.
- Finish with chilli oil, lime wedges, sesame seeds and spring onions.
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