Butternut Chilli Soba Noodles with Lime, Ginger and Coconut
Ingredients
- 500g butternut diced
- 2 dried red ancho chilli
- 3 cloves garlic chopped
- 1 thumb-sized knob fresh ginger, peeled and grated
- 1 cup fresh coriander (stalks and leaves) + 1/2 cup roughly chopped to serve
- 1 Tbs sesame oil
- Zest of 2 limes
- Juice of two limes
- 2 Tbs fish sauce
- 1 400g can light coconut milk
- 300 ml vegetable stock
- 200g buckwheat soba noodles
- 2 cups spinach roughly chopped
- Sea salt and freshly ground black pepper
- Olive oil
Preparation
Preheat the oven to 180C
Crush the dried chili with the salt using a pestle and mortar
Place the butternut on a lined baking tray, sprinkle over the chilli and drizzle with olive oil
Bake for 40 mins until the edges start to brown
Place the red chillies, coriander, garlic and ginger in a food processor pulse until roughly chopped
Add the sesame oil, lime juice, zest and fish sauce and process to form a thin paste
Heat a large heavy bottomed pan and add the paste
Cook for about a minute until fragrant
Add the coconut milk and stock
Turn the heat down and simmer for about 10 minutes
Taste to season
Add the soba noodles to the soup, and simmer until cooked (about 5 minutes)
Add more boiling water if the sauce thickens too much
Oss in the spinach and cover with a lid until just wilted
Top with butternut and chopped coriander leaves