Noodle wok with pumpkin, ginger and garlic

Here, the sweetness and of the pumpkin is well complemented with hints of salt, sour, and sweetness from the asian kitchen. Pumpkin is good every way! Enjoy!
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  • 100 g rice noodles
  • 180 g butternut squash (approx. 1/3 squash = 180g)
  • 2 tbsp olive oil extra virgin
  • 50 g haricot verts fresh
  • 4 tbsp water
  • 1 1/2 tbsp vinegar
  • 1 1/2 tsp sugar
  • 1/4 tsp salt
  • 3 tbsp pumpkin seeds
  • 1 1/2 tbsp ginger, fresh grated
  • 3 garlic cloves minced
  • 3 spring onions sliced
  1. Cook noodles according to instructions on the package.
  2. Cut the pumpkin into 1 cm cubes and gently fry on a medium heat for 5-6 minutes, tossing frequently.
  3. Blanch the haricot verts in boiling water 60 seconds, strain and cool under cold running water.
  4. Mix the water, vinegar, sugar and salt together until dissolved.
  5. Now add the pumpkin seeds, ginger and garlic and a pinch of salt to the pumpkin and fry 1 ½ minutes.
  6. Stir in the spring onions and haricot verts, then the noodles, and finally the vinegar mixture. Blend in well, taste and season if desired, then serve!
Recipe Notes

Noodle wok with pumpkin, ginger and garlic is best served with:

jb 2015a

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