Peanut Butter Sesame Noodles with Maple Roasted Pumpkin

Protein? Hells to the yes!

Carbs? OUIIIIIIIIII 

Super Rich & Creamy? Abso-frikkin-lutely!

Vegan? Yes.

Gluten Free? No (but can be if you substitute the udon noodles for rice noodles)

Food coma here we come...

Serves 2-3 people

Sharing is a good thing here, as this recipe is quite rich 

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All ingredients needed - so you have your shopping list right here

  • 1/2 white onion 
  • 3 garlic cloves (or 1 tsp garlic puree)
  • 2/3 cup water (can put 1 cup instead if too rich)
  • 3 tbsp peanut butter
  • 1 tsp cayenne pepper (optional) 
  • 1/3 cup soy sauce 
  • 1 lime juice 
  • 1 tbsp sesame oil (optional - it is quite rich so I didn't include it in the end, but you can, it'll add a little quick, if you want to try it)
  • 1 tbsp rice vinegar (optional)
  • 180g Udon Noodles (or rice noodles if you wish to be gluten free)
  • 2 cups Green beans 
  • Half a pumpkin sliced (so you can use it as a bowl, as seen in the picture above, if you'd like. And you can use the remaining pumpkin as leftovers the next day. Otherwise 3 cups pumpkin should be enough) 
  • 1 tbsp olive oil
  • 1 tbsp maple syrup 
  • Pinch of salt 
  • Fresh coriander (topping)
  • Scallions (topping)
  • White sesame seeds (topping) 
  • Chili flakes (topping) 

Sauce Ingredients

  • 1/2 white onion 
  • 3 garlic cloves (or 1 tsp garlic puree)
  • 3 tbsp peanut butter
  • 2/3 cup water (can put 1 cup instead if too rich)
  • 1 tsp cayenne pepper (optional) 
  • 1/3 cup soy sauce 
  • 1 lime juice 
  • 1 tbsp sesame oil (optional - it is quite rich so I didn't include it in the end, but you can, it'll add a little quick, if you want to try it)
  • 1 tbsp rice vinegar (optional)

Method for the sauce,

  1. Cop the onion and garlic cloves finely 
  2. Add all ingredients in a saucepan
  3. Mix and stir frequently 
  4. Bring to boil, then reduce the heat to low
  5. Continue stirring for about 5 mins 
  6. Add in your noodles, green beans, pumpkin pieces, toppings and indulge away! 
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Noodles Ingredients

  • 180g Udon Noodles (or rice noodles if you wish to be gluten free)
  • 2 cups Green beans

Method for the udon noodles,

  1. In a pot, place cold water with a dash of salt and bring to boil
  2. Once the water is boiling, remove the rice noodles from the cold water and add them to the boiling water; let cook for 10 minutes (or check  package in case it indicates otherwise)
  3. CAREFUL! when you place the rice noodles, usually a white foam will form and build up. You need to blow on it continuously to prevent it from spilling everywhere. Keep a good eye on your pot, don't just throw in your soba noodles and leave them. 
  4. At 10 minutes precisely, rid the noodles of the water in the pot, and place noodles back into the now empty pot. 

Method for the rice noodles,

  1. In a pot, place cold water with a dash of salt and bring to boil
  2. While waiting for the water to boil, dip your rice noodles in cold water for about 5-10 minutes
  3. Once the water is boiling, remove the rice noodles from the cold water and add them to the boiling water; let cook for 5 minutes (or check your rice noodle package in case it indicates otherwise)
  4. CAREFUL! when you place the rice noodles, usually a white foam will form and build up. You need to blow on it continuously to prevent it from spilling everywhere. Keep a good eye on your pot, don't just throw in your soba noodles and leave them. 
  5. At 5 minutes precisely, rid the noodles of the water in the pot, and place noodles back into the now empty pot. 
  6. NOTE: you could substitute  for soba noodles or any other pasta, just be sure to check the instructions with regards to the time it needs to boil/cook. 

Method for the green beans,

  1. In a pot, place cold water with a dash of salt and bring to boil
  2. While waiting for the water to boil,rinse and rash your green beans in cold water 
  3. Once the water is boiling, dip the green beans for a minute and then rinse under cold water to keep them a nice vibrant green color 

 

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    Roaster pumpkin Ingredients

    • Half a pumpkin sliced (so you can use it as a bowl, as seen in the picture above, if you'd like. And you can use the remaining pumpkin as leftovers the next day. Otherwise 3 cups pumpkin should be enough) 
    • 1 tbsp olive oil
    • 1 tbsp maple syrup 
    • Pinch of salt 

    Method for the pumpkin (or potimarron in french),

    1. Pre-heat the oven @190C
    2. Cut your pumpkin in 1/2, remove the seeds in the middle 
    3. Brush with 1 tbsp maple syrup and olive oil 
    4. Bake @190C for ±55mins until the skin is tender and golden
    5. Make sure to keep an eye on it as if your pumpkin is smaller in size or if you just put a few slices, it will cook a lot quicker. 
    6. Typically, thinly sliced pumpkin @200C, cooks in about 15-20mins tops!

    PUTTING IT ALL TOGETHER

    Add the noodles and veggies to the sauce

    Mix well and serve

    Keep a slice of lime handy in case you need to add a touch of acidity

    Add toppings and welcome to the rich & creamy goodness that are these peanut butter sesame noodles! YUM YUM YUM!!!