Name: Asian noodle salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Asian
Ingredients: 1 kg butternut peeled and cubed; 2 onions halved and sliced; 90 ml palm oil; 60 ml brown sugar; 400 g rice or soba noodles; 400 g broccoli florets; 30 ml sesame oil; 30 ml lemon juice or fresh lime juice; 30 ml sesame seeds black; 30 ml soy sauce light; 1-3 red chilli deseeded and chopped; 70 ml fresh coriander or mint, chopped

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Ingredients (12)

1 kg	butternut — peeled and cubed
2	onions — halved and sliced
90 ml	palm oil
60 ml	brown sugar
400 g	rice — or soba noodles
400 g	broccoli — florets
30 ml	sesame oil
30 ml	lemon juice — or fresh lime juice
30 ml	sesame seeds — black
30 ml	soy sauce — light
1-3	red chilli — deseeded and chopped
70 ml	fresh coriander — or mint, chopped

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Method:

Preheat oven to 200°C.

Put the butternut and the onion into a roasting pan and add half of the palm kernel oil. Toss to coat. Sprinkle with the sugar. Roast in a preheated oven for 35 to 40 minutes until just tender. Toss once during cooking. Remove from the oven, drizzle 50ml of water over the vegetable mixture and stir in carefully.

Boil the noodles according to the instructions on the pack. Drain once cooked. Steam the broccoli until still firm to the bite.

Mix the remaining oils, lime or lemon juice, black sesame seeds, soy sauce, chilli and herbs together.

Toss the butternut mixture and broccoli with the noodles. Add the dressing and toss to coat. Chill until ready to pack or serve.

Text and image: Ideas magazine

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