Butternut & spicy peanut udon

Name: Butternut & spicy peanut udon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 tsp vegetable or sunflower oil; 350 g pack Cooks’ Ingredients Sweet Potato & Butternut Squash; 150 g pack straight to wok udon thick noodles; 125 g pack Tenderstem broccoli tips, halved lengthways; 4 salad onions, thinly sliced; 40 g Essential Roasted Salted Peanuts, crushed

A hearty meat-free noodle dish with plenty of punch. Our ready-prepared sweet potato and squash saves you from the fiddle of peeling and chopping when you’re in one of those busy weeknight situations.

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VeganVegetarianHealthy1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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Ingredients

1 tsp vegetable or sunflower oil
350g pack Cooks’ Ingredients Sweet Potato & Butternut Squash
2 x 150g pack straight to wok udon thick noodles
125g pack Tenderstem broccoli tips, halved lengthways
4 salad onions, thinly sliced
40g Essential Roasted Salted Peanuts, crushed

For the fiery sauce

1 tbsp vegetable or sunflower oil
1 clove/s garlic, finely chopped
½ tsp dried chilli flakes
1 tbsp dark soy sauce
1 tbsp white wine, cider or rice vinegar

Method

Heat the oil in a wok or large frying pan and cook the sweet potato and squash over a medium heat for 7-8 minutes until just tender.
Meanwhile, place the noodles in a heatproof bowl and pour over a kettle of just-boiled water. Set aside.
To make the spicy sauce, heat the oil in a small saucepan and cook the garlic and chilli for 1-2 minutes (alternatively, cook in the microwave for 1 minute). Stir in the soy sauce, vinegar and 1 tbsp water.
Increase the heat under the frying pan, add the broccoli and cook for 1 minute. Drain, then add the noodles and salad onions and cook for 2-3 minutes until piping hot. Remove from the heat, then stir in the fiery sauce and scatter over the nuts.

Cook’s tip

Loosening the noodles in hot water first means they’re less likely to break during stir frying. Make larger quantities of the spicy sauce for drizzling over dumplings, rice or steamed greens. Keep in a jar in the fridge for up to a week.