This recipe was inspired by Naturally Ella, and F gave my version a “this is really good!” rating. Rich, tangy sauce smothers light udon noodles and buttery roasted squash, with the occasional crunch of sesame seeds. The only complaint when I made this was that the noodle-to-squash ratio was too high — not enough sweet squash to counter the tangy dressing. So next time, I’ll cut down the noodles and/or add more honey to the sauce. The sauce itself would go well with any roasted root vegetable or drizzled over a colorful vegetable stir-fry.
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Udon Noodles with Roasted Butternut Squash & Soy-Tahini Sauce (adapted from Naturally Ella; serves 2-4)
- Veggies & Noodles:
- 1 medium butternut squash, peeled & cut into 1/4″ cubes
- optional: 2 carrots, peeled & cut into 1/4″ rounds
- 1-2 tbsp olive oil
- to taste: salt & pepper
- 8oz (250g) udon noodles (I’d use less next time, or more squash for a better ratio)
- Soy-Tahini Sauce:
- 2 garlic cloves
- 1.5″ knob of fresh ginger, peeled
- 25g fresh cilantro
- 6 tbsp tahini
- 6-8 tbsp soy sauce (I used 6+2T water because my soy sauce was super dark)
- juice of 2 limes
- 3-4 tbsp honey
- 2 tbsp toasted sesame seeds
- Preheat the oven to 400F (200C).
- Coat the butternut squash cubes in olive oil, spread them on a baking sheet covered with parchment paper, and roast for 25-30 minutes or until tender.
- While the squash is cooking, bring pot of water to boil, then add the udon noodles and cook them for 4-5 minutes or until tender. Drain and rinse the noodles, then put them in a large bowl and set aside.
- Make the sauce by combining all the ingredients in a food processor or blender and pulsing until the sauce is smooth. Stir in the sesame seeds and pour the sauce over the noodles.
- When the squash is done, add it to the bowl with the noodles and sauce and toss carefully until everything is evenly coated.