RECIPE - Peanut Butter & Squash Noodles ⠀⠀⠀⠀⠀⠀⠀⠀⠀
These comforting and wholesome noodles are perfect for warding off the early Autumn chill: the peanut butter creates a rich, luxurious broth. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
You'll need (serves 2): 1 small butternut squash
5g mixed dried mushrooms
1 piece ginger
1 garlic clove
150g brown rice noodles
1 chilli - add to taste
60g peanut butter
2 tbsp brown rice miso
2 tbsp tamari
1 tbsp sesame seeds
30g peanuts ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Peel, deseed and cut the squash into 2-cm chunks. Tip the dried mushrooms into a measuring jug and pour over 750ml of boiled water. Set aside.
Trim and thinly slice the leek. Peel and finely grate the ginger and garlic. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pour the boiling water into a medium saucepan and add the noodles. Cook for 4-5 mins, stirring occasionally to stop them from sticking. Once tender but retaining a little bite, drain the noodles into a colander and run under the cold tap to cool. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
While the noodles are cooking, add 2 tbsp of oil to the large saucepan and cook the squash for 3-4 mins, until lightly coloured in places. Add the leek; cook for 4 mins to soften. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Meanwhile, finely slice the chilli. Roughly chop the coriander, stalks and all.
Add the peanut butter to a bowl and pour over 50ml of the mushroom liquor. Whisk with a fork, until well combined. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add the ginger and garlic to the squash, cook for a further min, then add the miso, peanut butter mix and tamari. Pour over the mushrooms and remaining soaking liquor (discard the final gritty part) and simmer for 4 mins, until the squash is tender. Season and add lime juice, to taste.
Divide the noodles between bowls. Ladle over the broth. Scatter over the chilli, coriander, sesame seeds and peanuts.