Butternut & spicy peanut udon

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.

Ingreadient

• 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
• 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

Step by step

1. 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.
2. Meanwhile, place the noodles in a heatproof bowl and pour over a kettle of just-boiled water. Set aside.
3. 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.
4. 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.