Roast Pumpkin and Creamy Satay Udon

Nutrition per serve

Ingredients

• 250g kent pumpkin
• 1pcs onion
• 1pcs baby broccoli
• 1clove garlic
• 180g udon noodles
• 1pcs vegetable stock cubes
• 120g satay sauce
• 200ml coconut milk
• 20g roasted peanuts
• 2g chilli flakes
• 15ml neutral-flavoured oil
• 15ml soy sauce
• 10ml honey
• 250ml (1 cup) boiling water

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled pumpkin into 1.5cm-thick wedges (pumpkin skin is edible and nutritious; you can remove it if you prefer). Cut the onion into thick wedges. Trim baby broccoli and halve any thicker stems lengthwise. Crush or finely chop the garlic. Bring a medium saucepan of water to the boil for the noodles.
2. Step 2 — Roast pumpkin and onion
   Combine 2 tsp oil, 2 tsp soy sauce and 2 tsp honey in a large bowl and season with pepper. Add the pumpkin and onion and turn to coat. Put the pumpkin and onion on the lined tray. Roast for 25-30 mins until golden and tender.
3. Step 3 — Cook noodles
   While the vegetables are roasting, cook the noodles in the pan of boiling water for 5 mins. Add the baby broccoli and cook for 3 mins or until the noodles and baby broccoli are tender. Drain, then rinse under cold water to prevent the noodles from sticking. Reserve the pan.
4. Step 4 — Make broth
   Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve. Heat 1 tsp oil in the reserved pan over medium heat. Cook the garlic and satay sauce for 30 secs or until fragrant. Stir in the coconut milk and stock and bring to a simmer. Cook for 5 mins to develop the flavour.
5. Step 5 — Add noodles
   Add the noodles, baby broccoli and onion to the broth and cook, stirring, for 1 min or until heated through.
6. Step 6 — Get ready to serve
   Stir 1 tsp soy sauce into the noodle mixture. Taste, then season with salt and pepper. Divide the noodle mixture and pumpkin among bowls. Scatter with the peanuts and a pinch of chilli flakes*, if desired, to serve.

Allergens

Soy, Gluten, Wheat, Peanut