Roasted Squash & Mushroom Udon

Step 1

Preheat the oven to 200°C. Wash & cut the squash in half. Scoop out the seeds & cut it into cubes.

Step 2

Line a sheet tray with parchment paper & add the squash. Season with salt, pepper & a drizzle of olive oil. Roast in the oven for 30 mins at 200°C.

Step 3

Meanwhile, cook the eggs in a pot of boiling water for 6 mins. Remove the eggs from the pot & plunge them into a bowl of icy cold water, to stop the cooking. Once cooled, gently peel the eggs & set aside.

Step 4

At the same time, wash & thinly slice the mushrooms.

Step 5

Heat a drizzle of olive oil in a pan over high heat. Add the mushrooms and season with salt & pepper. Sauté for 8 mins.

Step 6

Add in the noodles & 3 tablespoons of water per serving. Mix, cover the simmer for 1 min. Add the seasoning packet, mix & cook for another 2 mins.

Step 7

Once golden & tender, remove the squash from the oven. Transfer to the pan with the noodles & mushrooms & stir to combine.

Step 8

Serve the veggie noodles topped with the soft-boiled egg cut in half. Optionnal : if you have some, add a sprinkle of sesame seeds & enjoy !