Creamy Rice Noodles with Roasted Squash, Ginger Mushrooms and Peanut Lime Sauce

Name: Creamy Rice Noodles with Roasted Squash, Ginger Mushrooms and Peanut Lime Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión asiática
Ingredients: 21 oz peeled butternut squash, cubed; 10.5 oz shiitake mushrooms or cremini mushrooms, sliced; 9 oz rice noodles; 1 cup red onion, thinly sliced; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 cup coconut milk; 1/3 cup creamy peanut butter; 3 tbsp soy sauce or tamari; 3 tbsp lime juice; 1 tbsp maple syrup; 2 tsp sesame oil; 2 tbsp olive oil; 1/2 tsp chili flakes; 1/2 cup fresh cilantro, chopped; 1/4 cup roasted peanuts, chopped; 1 tbsp sesame seeds; 3/4 tsp salt; 1/4 tsp black pepper; 1/4 cup water

An original comforting vegan dish combining caramelized roasted squash, ginger sautéed mushrooms, tender rice noodles, and a silky peanut lime sauce finished with fresh herbs.

20 minPrep

30 minCook

50 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

600 g peeled butternut squash, cubed (cubes of 2 cm approx.)
300 g shiitake mushrooms or cremini mushrooms, sliced
250 g rice noodles (anchos or medium)
120 g red onion, thinly sliced
12 g garlic, minced
15 g fresh ginger, grated
240 ml coconut milk
80 g creamy peanut butter
45 ml soy sauce or tamari
45 ml lime juice (freshly squeezed)
15 ml maple syrup
10 ml sesame oil
30 ml olive oil (divided)
1 g chili flakes (optional)
16 g fresh cilantro, chopped
35 g roasted peanuts, chopped
9 g sesame seeds
4 g salt (or to taste)
1 g black pepper (or to taste)
60 ml water (for ajustar the sauce si hace falta)

Nutrition facts

per serving

534 kcal

Calories

13.2 g

Protein

59.4 g

Carbs

28.1 g

Fat

6.8 g

Fiber

52.6 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

PeanutsSoySesame

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Roast for 22 to 25 minutes, turning halfway through, until tender and browned at the edges.
2
2. While the squash roasts, make the sauce. In a bowl, whisk together the coconut milk, peanut butter, soy sauce or tamari, lime juice, maple syrup, sesame oil, and water until smooth and creamy.
3
3. Cook the rice noodles according to the package instructions until tender. Drain them, briefly rinse with warm water if needed to prevent sticking, and set aside.
4
4. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the red onion and cook for 3 minutes. Stir in the garlic and grated fresh ginger, and cook for 30 seconds until fragrant.
5
5. Add the mushrooms and sauté for 6 to 8 minutes until they release their moisture and become golden. Add the chili flakes and a pinch of salt, then mix well.
6
6. Reduce the heat to medium. Add the roasted squash, cooked rice noodles, and the peanut lime sauce to the skillet. Toss gently for 1 to 2 minutes until everything is evenly coated and heated through.
7
7. Turn off the heat and add half of the chopped fresh cilantro and half of the chopped roasted peanuts. Adjust salt if needed.
8
8. Serve immediately and finish with the remaining cilantro, roasted peanuts, and sesame seeds on top.

Chef tips

For better texture, avoid moving the squash too much while roasting so it caramelizes well. If the sauce thickens too much when mixed with the noodles, add 1 or 2 extra tablespoons of hot water.

Substitutions

You can use kabocha squash or sweet potato instead of butternut. If you do not have shiitake, use portobello or oyster mushrooms. For a soy-free variation, use a soy-free alternative sauce instead of soy sauce.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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