pumpkin spiced noodles
brilliant-broth | serves 2 | prep time 5 mins | cook time 25 mins
- 1 carton itsu miso mushroom brilliant'broth
- 1 pouch straight to wok noodles
- 300g chopped pumpkin or squash
- 1 small red onion
- 1 tsp Chinese 5 spice
- 1 tsp turmeric
- 2 pinches chilli flakes
- 1 clove garlic
- 2 handfulls cavolo nero (or spinach)
- 1 egg
- 1 handful coriander
Pre-heat the oven to 180 degrees.
Add the chopped pumpkin to an oven tray and drizzle with some olive oil. Roast until soft [about 25 mins].
Meanwhile, heat some oil in a pan and add the finely chopped onion and garlic. Fry until soft.
Add the spices and cook for a couple more minutes.
Add the cooked pumpkin, and a couple of glugs of the brilliant'broth. Use a stick blender to make a smooth-ish paste, then add the greens and stir.
Add the rest of the brilliant'broth and the noodles. Let it simmer, but not boil, for a couple of mins.
Serve with some chopped coriander and soft boiled egg, if you fancy.
Recipe by itsu insider @thelongmum