Pre-heat oven to 400°F
Peel and cube butternut squash
In a mixing bowl, toss butternut squash with olive oil, salt, and pepper
Spread on a baking tray with parchment paper and bake for 30 mins. Once cooked, broil for 2 minutes
Bring water to a boil in a small saucepan; add 2 eggs and boil for 5½ minutes
Remove from water and place into a bowl with ice water (sometimes referred to an ice bath)
Bring water to a boil in a medium size saucepan; add ramen noodles and cook as per
instructions
Drain and rinse noodles under cold water
Add sauce ingredients to a bowl and whisk together until well combined
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
Divide stir fry into two bowls and top with jammy eggs, chives, salt, and pepper
