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1.3K Views 2 years ago

Crispy Chili Noodles with Roasted Butternut and Sage
[Vegan]

EB By: Erin Bruns

Author Bio

Hi! I’m Erin, a recipe developer and food photographer based in Los Angeles, California. I... Read More

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Crispy Chili Noodles with Roasted Butternut and Sage

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Crispy Chili Noodles with Roasted Butternut and Sage

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Crispy Chili Noodles with Roasted Butternut and Sage [Vegan]

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Roasted butternut squash with the heat of crispy chili noodles is a match made in heaven!

Ingredients You Need for Crispy Chili Noodles with Roasted Butternut and Sage [Vegan]

8 oz package udon noodles
1 medium butternut squash
1/2 tablespoon and 2 teaspoons olive oil, divided
1/2 cup crispy chilis divided
10 sage leaves cut into ribbons
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste

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How to Prepare Crispy Chili Noodles with Roasted Butternut and Sage [Vegan]

Peel the butternut squash (see note), cut it in half lengthwise, and scoop the seeds into a bowl reserved for later.
Cut the butternut into 1/4” thick half-moon slices.
Combine the butternut with 1/2 tablespoon of olive oil and 2 tablespoons of the crispy chili.
On a parchment-lined baking sheet spread the butternut into a single layer and bake for 20 minutes or until browned flipping halfway through.
While the butternut is cooking prepare noodles according to the package directions.
When noodles have finished cooking toss them with 1/4 cup of the chili crisp and set aside.
Rinse squash seeds and dry them with a paper towel and toss with 1 teaspoon olive oil, garlic powder, smoked paprika, and salt and pepper, to taste.
In a medium skillet over medium heat add 1 teaspoon of oil and when the oil is hot toss in the squash seeds and sage leaves and cook stirring often until crispy and beginning to brown.
Prepare by portioning out noodles into four bowls and topping with butternut, sage leaves, squash seeds, and more crispy chili.

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