As the British heatwave continues (that’s it – I’ve jinxed it now!), I am increasingly trying new cold and salad dishes. This is my variation on a traditional noodle salad, made more substantial by the roasted butternut squash chunks – a definite winner in our household!
Serves 4 as a main or 6 as a side
1 pack of medium egg noodles
4 spring onions, finely chopped
100ml soy sauce
1 large butternut squash, peeled, deseeded and cut into 2cm dice
1 large cucumber, peeled and slivered
1 red and 1 yellow pepper, deseeded and cut into 1cm strips
2 medium carrots, peeled and slivered
100g cashew nuts
For the dressing
150ml vegetable oil
100ml rice or white wine vinegar
4 tbs granulated sugar
1 clove of garlic, crushed
2 cm piece of fresh ginger, peeled and roughly chopped
4 tsp dark sesame oil
1. Preheat the oven to 220C then place the butternut squash cubes in a large roasting tray, drizzle with 2 tbs vegetable oil, season, and roast for 25 minutes until lightly brown. Remove and allow to cool completely.
2. Bring a large saucepan of lightly salted water to the boil, add the noodles and boil until soft. Rinse, drain and toss with the soy sauce to coat.
3. In a large bowl combine the noodles with all of the other main ingredients and toss well.
4. In a food processor or blender, mix all of the dressing ingredients together and pulse until smooth. Pour the dressing into a jug and chill until ready.
5. When ready to serve pour the dressing over the noodles and vegetables and toss well to combine.