Ripe Spice was created by a group of local school children for a competition run by Belazu. Their idea was for a spice paste that had a variety of uses, so here it has been adapted to an easy quasi-Asian noodle dish that utilises Ripe Spice’s rich from roasted pepper base and upfront chilli heat.

Ingredients

500g pumpkin or butternut squash

1 tbsp Early Harvest Olive Oil

Salt and freshly ground black pepper

1 400ml tin coconut milk

2 ½ tbsp Ripe Spice

1 lemon, juiced

300g ready to eat, thick udon noodles

40g roasted peanuts

1/3 cucumber, sliced thinly, then cut into strips

2 spring onions, outer layer removed then thinly sliced into rounds

Ingredients

500g pumpkin or butternut squash

1 tbsp Early Harvest Olive Oil

Salt and freshly ground black pepper

1 400ml tin coconut milk

2 ½ tbsp Ripe Spice

1 lemon, juiced

300g ready to eat, thick udon noodles

40g roasted peanuts

1/3 cucumber, sliced thinly, then cut into strips

2 spring onions, outer layer removed then thinly sliced into rounds

1

Heat an oven to 180C. Use a peeler the remove the skin from the pumpkin then cut in half and scoop out the seeds. Cut into rough 3 cm chunks, then mix in a bowl with the olive oil and a good few pinches of salt and pepper. Spread on a baking tray and roast for 15 minutes, by which time they should be soft and coloured, then remove.

2

Fill a medium pan half full of water and bring to the boil. In another medium pan, mix the coconut milk with the ripe spice and bring to simmer, stirring to incorporate, then season with salt, pepper and then lemon juice. Add the pumpkin and allow to reduce a little but not get too thick. Drop the noodles into the boiling water, cook for 1 minute then drain. Shake off any excess then add to the pan with the coconut, then use a spoon or tongs to coat the noodles.

3

Divide between 2 bowls then top with the cucumber, peanuts and spring onions.

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