Past Recipes
Sesame Noodles

Sesame Noodles with Roasted Butternut Squash and Cashews

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Saucy, satisfying, and totally addictive, we have a soft spot for sesame noodles. Here, Chef Michelle is taking a veggie-forward favorite from the summer and swapping in roasted butternut squash for a seasonal touch. It’s tossed with spinach and chewy long life noodles, which are coated in a dressing of tahini, mirin, sesame oil, sesame seed, and soy for a tangy, super-savory burst of flavor. It’s all garnished with cilantro and crunchy cashews, then squeezed with fresh lime.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 870
  • Protein 18g
  • Total Carb 100g
  • Total Fat 44g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • tahini
    • 1/4 cup
    • tahini
  • mirin
    • 3 tablespoons
    • mirin
  • lime
    • 1
    • lime
  • sesame oil
    • 1/4 cup
    • sesame oil
  • roasted salted cashews
    • 1 ounce
    • roasted salted cashews
  • soy sauce
    • 1/4 cup
    • soy sauce
  • baby spinach
    • 3 ounces
    • baby spinach
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • red onion
    • 1
    • red onion
  • cilantro
    • 1/8 ounce
    • cilantro
  • butternut squash
    • 8 ounces
    • butternut squash
  • long life noodles
    • 8 ounces
    • long life noodles

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • 10" large pot
  • baking sheet

Allergens

Soy, Egg, Tree Nuts, Wheat

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Bring a large pot of water to a boil over high heat. Rinse spinach, pat dry with paper towel, and roughly chop. Cut butternut squash cubes into ½-inch pieces, if needed. Rinse cilantro and pick leaves, discarding stems. Roughly chop cashews, or leave in bag and gently crush with the bottom of a heavy pan. Quarter lime. Peel onion, halve, and thinly slice.  

  2. Roast Butternut Squash

    Roast Butternut Squash

    On a baking sheet, toss butternut squash and onion with crushed red pepper (skip or use half for less heat), 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until tender, about 15 minutes. 

  3. Cook Long Life Noodles

    Cook Long Life Noodles

    While squash roasts, season boiling water generously with salt. Stir in long life noodles and cook until al dente, 2-3 minutes. Drain and rinse noodles under cold water for 30 seconds to stop cooking. Return noodles to pot, off heat, and toss with 1 tablespoon sesame oil to prevent sticking. Set aside.

  4. Make Sesame Sauce

    Make Sesame Sauce

    In a large bowl, whisk together tahini, mirin, soy sauce, and remaining sesame oil until fully combined to make sauce.

  5. Finish Sesame Noodles

    Finish Sesame Noodles

    Add long life noodles to bowl with sesame sauce and toss to coat. Once roasted, add squash and onion to bowl with noodles, along with spinach, and toss to combine. Taste and add salt and black pepper as desired.

  6. Plate Sesame Noodles

    Plate Sesame Noodles

    Divide sesame noodles between shallow serving bowls and garnish with cilantro and cashews. If you have extra time, kick back with a drink and allow the noodles to come to room temperature, or chill in refrigerator until ready to serve (we love them cold!). Serve with lime wedges for squeezing over, and enjoy!

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