Stir Fried Pumpkin & Ginger Rice Noodles with Acorn Squash

My boys will eat just about anything with noodles.

I recently found some King Soba Pumpkin & Ginger Rice Noodles I wanted to try. I always love roasted kabocha squash but couldn’t find any at the store so I bought an acorn squash to use instead. I roasted the squash with the skin on and then cut it into cubes, I think next time I might peel the skin off after I roast it. (It’s a very tough squash so peeling before might be difficult.)

I also used a tiny bit of chili sauce to give it some spice, I didn’t want it too spicy because the kids needed to eat it. They didn’t seem to notice or mind the little kick.

Overall, it was a big hit!

Ingredients

• olive oil
• 3 cloves of garlic, minced
• 1-inch piece of fresh ginger, minced
• 1 cup mushrooms, sliced
• 1 roasted acorn squash, cut into chunks (kabocha or buttercup squash also work)
• 1 tablespoon soy sauce
• 1-2 teaspoon chili sauce
• 1 package of King Soba Pumpkin & Ginger Rice Noodles

Directions

Roast Squash: Preheat oven to 400 degrees. Cut squash into slices and coat with olive oil, salt and pepper. Roast for 30 minutes, flipping halfway.

Noodles: Cook rice noodles according to the directions on the package.

Stir-fry:

1. In a large pan or wok heat 1 TBS of oil over a medium-high heat
2. Add garlic & ginger and cook for about 1 minute
3. Add mushrooms and cook for 2 minutes
4. Add your roasted squash and cooked noodles to the pan with the soy sauce and chili sauce and cook for another 1-2 minutes.

Print

Stir Fried Pumpkin & Noodles

Course Main Course

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 4

Ingredients

• olive oil
• 3 cloves of garlic minced
• 1- inch piece of fresh ginger minced
• 1 cup mushrooms sliced
• 1 roasted acorn squash cut into chunks (kabocha or buttercup squash also work)
• 1 tablespoon soy sauce
• 1-2 teaspoon chili sauce
• 1 package of King Soba Pumpkin & Ginger Rice Noodles

Instructions

1. Roast Squash: Preheat oven to 400 degrees. Cut squash into slices and coat with olive oil, salt and pepper. Roast for 30 minutes, flipping halfway.
2. Noodles: Cook rice noodles according to the directions on the package.
3. Stir-fry:
4. In a large pan or wok heat 1 TBS of oil over a medium-high heat
5. Add garlic & ginger and cook for about 1 minute
6. Add mushrooms and cook for 2 minutes
7. Add your roasted squash and cooked noodles to the pan with the soy sauce and chili sauce and cook for another 1-2 minutes.