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pumpkin spiced noodles

brilliant-broth | serves 2 | prep time 5 mins | cook time 25 mins

ingredients

  • 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
  • step 1

    Pre-heat the oven to 180 degrees.

  • step 2

    Add the chopped pumpkin to an oven tray and drizzle with some olive oil. Roast until soft [about 25 mins].

  • step 3

    Meanwhile, heat some oil in a pan and add the finely chopped onion and garlic. Fry until soft.

  • step 4

    Add the spices and cook for a couple more minutes.

  • step 5

    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.

  • step 6

    Add the rest of the brilliant'broth and the noodles. Let it simmer, but not boil, for a couple of mins.

  • step 7

    Serve with some chopped coriander and soft boiled egg, if you fancy.

    Recipe by itsu insider @thelongmum