Pumpkin pieces are lightly glazed with soy sauce and sprinkled with sesame seeds then roasted until they’re beautifully caramelised and tender. Served over a simple sesame noodle dish with bok choy and broccoli. And lashings of Japanese mayo!
Sesame soy roast pumpkin with sesame ginger noodles
- ½ a small pumpkin peeled, cut into slices then into small triangles
- Soy sauce/ Tamari
- Olive oil
- Sesame seeds
- 1 ½ tbsp Rice vinegar
- 2 tbsp Sesame oil
- ½ tsp Crushed garlic
- 2 tsp Sugar
- 2 tbsp Peanut butter
- 2 tsp Garlic chilli sauce like Sriracha optional - adjust to taste
- 2 Packets bok choy/pak choy chopped
- ½ Head of broccoli cut into small florets
- 2 160g packets of Raman noodles
- 2 Spring onions finely sliced
- 2 - 3 tbsp Crushed peanuts optional, don’t buy just for this recipe
- Japanese mayo i.e. kewpie (optional)
- Sesame seeds
- Preheat oven to Preheat the oven to 220°C/200°C f, Gas 8.
- Place sliced pumpkin on a baking tray. Drizzle with 2 teaspoons each of soy sauce and olive oil, and sprinkle with 1 tablespoon of sesame seeds. Bake for 25-30 minutes or until golden and tender, turning midway through.
- About 10 mins before the pumpkin is cooked, make the noodles; first make the sauce. Add 1.5 tablespoons each of soy sauce and rice vinegar, the crushed garlic, sugar, peanut butter and garlic chilli sauce (if using) to a non-stick pan and heat gently while mixing so that the sugar dissolves and the peanut butter melts. Add the noodles and mix them well through the sauce. Lay the bok choy and broccoli on top of the noodles and pop the lid on to steam the veg. You might need to add a tablespoon or so of water if it looks like the pan is getting dry.
- Add the spring onions and peanuts, if using, to the noodles and mix through, then pile onto plates. Top with the pumpkin pieces and a drizzle of Japanese mayo, and a few extra sesame seeds.