Squash gochujang noodles

Silky gochujang and roasted squash noodle soup. The sweet and spicy are very complimentary and perfect for slurping up in this cold weather! My toppings of choice were peas, some of the roasted squash, tofu, pickled ginger and spring onions and obviously a load of crispy chilli oil. Ingredients: 1/2 a squash 1/2 a red onion 1 bulb of garlic 1 tbsp. Gochujang 1 tbsp soya sauce 1 tbsp rice wine vinegar 1 tsp honey 500ml vegetable stock Toppings: Enough noodles for 2 200g peas 150g tofu 1 tbsp pickled ginger Sesame seeds, spring onions, crispy chilli oil Method: roast the squash, onion and whole garlic bulb (head chopped off) with olive oil and salt for 30-40 minutes at 190C. Squeeze the garlic out (be careful its hot) into a blender along with the onion and most of the squash, reserve some for the top. Add the remaining base ingredients and blend until smooth and more liquid if needed. Cook your noodles and other toppings as you like them and add them on top of the soupy base and enjoy

Great

% Daily Values based on a 2,000 calorie diet