This is a perfect meal for leftover pumpkin and is a super quick 10 minute recipe (if you're using canned pumpkin or leftovers).
We like to roast a large pumpkin or squash and create two meals out of it. The leftover roasted squash is perfect for this recipe and we're hooked on it...
It packs a little punch which is great on a chilly or wet day and with a few simple and delicious ingredients that you probably have in your cupboards we assure you, you won't be disappointed - IT'S LUSH!
Happy Cooking!
The Chai Home 😋
Tip
Our tip is to chop a large paulista squash and roast in the oven for 1 hour on full heat with approx 7 cloves of garlic, olive oil and salt and pepper. Once roasted remove the skin and divide into 2 portions for 2 separate meals.
INGREDIENTS
Approx 4 servings
Approx 1/2 a large roasted paulista squash (refer to our tip above) or 1 can of pumpkin puree (not pumpkin pie puree)
2x tbsp of coconut oil
3x cloves of crushed garlic (but only if you aren't using the roasted squash and garlic cloves mentioned in the tip above)
2x tbsp soy sauce
1x tbsp white vinegar
1x tbsp honey or maple syrup
2x tsp garlic powder
2x heaped tsp of ground ginger
2x heaped tsp of ground cumin
2x tsp of garlic & Chilli paste
1x heaped tbsp of misso paste
1x litre of water plus 1x cup if water
160g of noodles
2x tbsp of soy sauce
METHOD
If using pre roasted squash and garlic go ahead and add it to a food processor along with a cup of water and blitz until smooth. Put to one side.
Add coconut to a medium large saucepan and put on a medium high heat.
Once the oil has melted add your blitzed squash mixture or your canned pumpkin and fry off for 1-2 minutes. ( Also add your crushed garlic if using tinned pumpkin)
Add the soy sauce and vinegar and mix.
Add the garlic powder, cumin & ginger and mix.
Add the litre of water along with the honey and misso. Stir well.
Bring to a slight boil before adding your noodles.
Cook the noodles for approximately 3 minutes and then serve and enjoy!
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