Miso-glazed courgettes with sesame chilli butter noodles

Miso-glazed courgettes with sesame chilli butter noodles

Sticky, umami-packed and gorgeous to look at, this veggie recipe makes a hero of the humble courgette.

0 out of 5 stars(0) Rate this recipe
Vegetarian
  • Serves2
  • CourseMain meal
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 500g pack courgettes, trimmed
  • 1 tbsp white miso paste
  • 1 tbsp mirin
  • ½ tbsp dark brown soft sugar
  • ½ tsp light soy sauce
  • 2 tbsp Vegetable oil
  • ½ x 250g pack Itsu Ramen Noodles
  • 2 salad onions, whites finely chopped
  • ¼ x 125g pack garlic butter, such as Lurpak, at room temperature
  • ½ tsp Lee Kum Kee Chiu Chow Chilli Oil, to taste, plus more to serve, if liked
  • ½ tsp sesame seeds, toasted, plus more to serve, if liked

Method

  1. Preheat the oven to 200ºC, gas mark 6. Halve the courgettes lengthways, then use the tip of a small knife to score the flesh in a criss-cross pattern, taking care not to cut through to the skin. Sprinkle with salt and leave to sit for 10 minutes. Meanwhile, mix the miso, mirin, sugar and soy together in a small bowl and set aside.

  2. After 10 minutes, dab away any excess water and the salt from the courgettes using a clean tea towel. Heat the oil in a large nonstick frying pan over a medium heat. Add the courgettes to the pan, flesh-side down, and fry for 4-5 minutes until golden brown. You may need to do this in 2 batches.

  3. Flip the courgettes carefully, then brush the fleshy sides with the reserved miso mix. Transfer the pan to the oven (or arrange on a baking tray if the pan is not ovenproof), then roast for 15 minutes until caramelised and tender. Meanwhile, boil the noodles according to pack instructions. In a large bowl, stir together the finely chopped whites of the salad onions, the garlic butter, chilli oil and sesame seeds.

  4. Drain the noodles well, then tip into the bowl. Using tongs, toss the noodles in the butter as it melts, coating each strand. Chop 2 courgette halves and stir in. Serve topped with the remaining courgettes, the thinly shredded green parts of the salad onions and extra sesame seeds and chilli oil, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,197kJ/ 525kcals

Fat

26.4g

Saturated Fat

8.9g

Carbohydrates

56g

Sugars

13.7g

Fibre

5.7g

Protein

13.2g

Salt

3.5g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating

No ratings for this recipe yet