I enjoy following other bloggers and seeing what strange and delicious combinations they come up with. One of my favourite food blogs, I am a food blog, recently posted a recipe of pumpkin and red curry udon. This looked absolutely mouth-watering.
I used the recipe for inspiration and came up with a very interesting noodle dish, well worth a try. I ended up adding the broccoli with the butternut and noodles, which made for a texture extravaganza.
200 g Shahe dried rice noodles
800 g cubed butternut
Handful of broccoli florets
1 tablespoon butter
Handful of chopped almonds
2 tablespoons red curry
1 teaspoon garlic
1 teaspoon ginger
1 tablespoon lemon juice
1 teaspoon mustard seeds
1. Cook in the butternut in about 2 liters of water until soft. Mash the butternut and add the butter, almonds, red curry, garlic, ginger, lemon juice and mustard seeds.
2. Cook the noodles for about 5 minutes and in a separate pot cook the broccoli.
3. Add the noodles to the butternut and mix with a wooden spoon. You can serve the broccoli as a side dish or add it to the butternut and noodles.