Sweet Soy Roasted Pumpkin & Udon Noodles
with Stir-Fry Veggies & Crispy Shallots
Set your timers: this is a quick dish with the flavour of a slow-cooked meal. With tender roasted eggplant coated in a flavourful seasoning, plus thick udon noodles and stir-fried veggies stirred through a rich sauce, this fragrant bowl is a choice you can't regret!
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
peeled pumpkin pieces
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
udon noodles
(Contains Gluten; )
1
carrot
1 bag
baby broccoli
3 clove
garlic
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 pinch
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
Crispy Shallots
1 bag
Asian Greens
1 packet
Plant-Based Asian Stir-Fry Sauce
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Tree Nuts, Sesame. )
Not included in your delivery
olive oil
1 drizzle
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Instructions
Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, sprinkle over sweet soy seasoning and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
While the pumpkin is roasting, half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
Thinly slice carrot into half-moons. Halve baby broccoli lengthways. Roughly chop Asian greens. Finely chop garlic.
Heat a large frying pan over medium-high heat with a drizzle of olive oil. Stir-fry carrot and baby broccoli until tender, 4-5 minutes. Add Asian greens and cook until just wilted, 1-2 minutes. Add ginger paste and garlic and cook until fragrant, 1 minute. Add cooked udon noodles, then toss to combine.
Remove pan from the heat, then stir through Asian stir-fry sauce, a drizzle of sesame oil and a pinch of brown sugar. Add roasted pumpkin and toss to combine.
Divide sweet soy roasted pumpkin and udon noodles between bowls. Garnish with crispy shallots to serve.