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Spicy Squash Noodles
Plato principal

Spicy Squash Noodles

50 minPara 4Nutri-Score C€€
de @bosh.tv2 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • olive oil (for roasting)Despensa30 ml
  • butternut squash (peeled and cubed)Frutas y verduras1 pieza
  • shallots (halved)Frutas y verduras5 piezas
  • garlic bulb (top trimmed)Frutas y verduras1 pieza
  • salt (to taste)Especias5 g
  • coconut oilDespensa30 ml
  • plant-based red Thai curry pasteDespensa200 g
  • coconut milkDespensa400 ml
  • smooth peanut butter (smooth)Despensa45 g
  • brown sugar (optional)Despensa12 g
  • lime (juiced, plus wedges to serve)Frutas y verduras1 pieza
  • dry ramen noodles (packs)Cereales4 piezas
  • boiling water (to loosen the sauce)Otro200 ml
  • sesame seeds (to serve)Frutos secos y semillas10 g
  • spring onions (sliced, to serve)Frutas y verduras3 piezas
  • chilli oil (to serve)Despensa20 ml

por ración

Nutrición

638kcal

Carbohidratos
75 g
Proteínas
11 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Batidora de vaso
  • Sartén honda
  • Cazo
  • Escurridor

paso a paso

Preparación

  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.
    Paso 1

  2. Blend the sauce

    • Squeeze the roasted garlic cloves out of their skins.
    • Blitz all the roasted vegetables with the coconut milk until smooth.
    Paso 2

  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.
    Paso 3

  4. Cook the noodles

    • Cook the noodles according to the packet instructions, then drain.
    • Fold the noodles into the sauce.
    Paso 4

  5. Serve

    • Bowl up and spoon extra sauce over the noodles.
    • Finish with chilli oil, lime wedges, sesame seeds and spring onions.
    Paso 5
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