February 05, 2023
Butternut Squash Stir Fry
Currently I just CAN’T get enough ramen noodle stir fry with jammy eggs. So easy and comforting and I love that you only need a handful of ingredients. I don’t know about you but I can definitely eat jammy eggs anytime of the day so this meal creates the perfect excuse for that! Also, by switching up the veggies, the flavours change making it seem like you’re making a completely new meal. I strongly recommend trying this out for that perfect FALL cozy feeling!
SERVES: 2
Prep Time
10 MIN
Cook Time
30 MIN
Total Time
40 MIN
Ingredients
2 cups butternut squash, peeled and cubed
2 tbsp olive oil
2 ramen noodle packets (seasoning discarded)
2 eggs
¼ cup green onion (or chives)
Salt & pepper
2 tbsp olive oil
2 ramen noodle packets (seasoning discarded)
2 eggs
¼ cup green onion (or chives)
Salt & pepper
Sauce
¼ cup tamari (or soy sauce)
2 tbsp broth
2 tsp rice vinegar
2 garlic cloves minced
1 tsp coconut sugar
½ tsp chili flakes
2 tbsp broth
2 tsp rice vinegar
2 garlic cloves minced
1 tsp coconut sugar
½ tsp chili flakes
Directions
1. Pre-heat oven to 400°F
2. Peel and cube butternut squash
3. In a mixing bowl, toss butternut squash with olive oil, salt, and pepper
4. Spread on a baking tray with parchment paper and bake for 30 mins. Once cooked, broil for 2 minutes
5. Bring water to a boil in a small saucepan; add 2 eggs and boil for 5½ minutes
6. Remove from water and place into a bowl with ice water (sometimes referred to an ice bath)
7. Bring water to a boil in a medium size saucepan; add ramen noodles and cook as per
instructions
8. Drain and rinse noodles under cold water
9. Add sauce ingredients to a bowl and whisk together until well combined
10. Add cooked noodles, sauce, and roasted butternut squash to a frying pan. Toss and cook for a few
minutes until the sauce has set in
11. Divide stir fry into two bowls and top with jammy eggs, chives, salt, and pepper
2. Peel and cube butternut squash
3. In a mixing bowl, toss butternut squash with olive oil, salt, and pepper
4. Spread on a baking tray with parchment paper and bake for 30 mins. Once cooked, broil for 2 minutes
5. Bring water to a boil in a small saucepan; add 2 eggs and boil for 5½ minutes
6. Remove from water and place into a bowl with ice water (sometimes referred to an ice bath)
7. Bring water to a boil in a medium size saucepan; add ramen noodles and cook as per
instructions
8. Drain and rinse noodles under cold water
9. Add sauce ingredients to a bowl and whisk together until well combined
10. Add cooked noodles, sauce, and roasted butternut squash to a frying pan. Toss and cook for a few
minutes until the sauce has set in
11. Divide stir fry into two bowls and top with jammy eggs, chives, salt, and pepper
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