Takeout-Style Sesame Noodles with Butternut Squash and Spinach
Saucy and very savory sesame noodles are tossed with sweet roasted butternut squash, spinach, and chickpeas in the takeout-at-home version of this classic noodle dish.
Yield: 4 servings
  • 1 tbsp olive oil
  • 1 medium butternut squash, peeled, seeded, and cut into ½-inch dice
  • 1 red onion, halved and thinly sliced
  • ¼ tsp red pepper flakes
  • salt and black pepper, to taste
  • 1 lb chinese egg noodles
  • 2 tbsp sesame oil
  • 3½ tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp tahini
  • 1 tbsp peanut butter
  • 1 tbsp sugar
  • 1 tbsp minced ginger
  • 2 tsp chili-garlic paste
  • 1 14 oz can chickpeas, drained and rinsed
  • 5 oz baby spinach
  1. Heat oven to 450F.
  2. In a large bowl, toss together the olive oil, butternut cubes, onion slices, red pepper flakes, and salt and black pepper. Spread on a parchment-lined baking sheet and roast for 25-30 minutes, or until vegetables are tender. Set aside.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the noodles to the pot and cook until just tender, about 5 minutes. Drain, set aside, and toss with a dash of sesame oil.
  4. To make the sesame sauce, whisk together the sesame oil, soy sauce, tahini, peanut butter, sugar, ginger, and chili-garlic paste in a medium bowl. Pour the sauce over the noodles. Add the chickpeas, spinach, red onion, and squash. Toss until combined. Season to taste with salt and black pepper. Serve warm or at room temperature.
Sesame sauce recipe from The New York Times
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/01/takeout-style-sesame-noodles-with-butternut-squash-and-spinach.html