Roasted Squash & Mushroom Udon

recipe

• 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 !