Vegan Pumpkin-Green Squash-Rice Noodles Dinner | EN

Vegan Pumpkin-Summersquash-Rice Noodle Dish
Vegan Pumpkin-Summersquash-Rice Noodle Dish

Photo: W.N., CC 3.0

I had intended to go for some color here, which is why I added sliced red peppers and Thai chillies. These are the ingredients:

  • 1-2 tbsp organic oil (canola, peanut oil or similar)
  • about 100 g thin pumpkin slices (cut a Hokkaido pumpkin in half, remove seeds, shave off about 1-2 cm of “skin” and slice off thin sheets of pumpkin)
  • a small piece of summersquash/green squash minced
  • red onions, sliced
  • one half of a pointed red pepper, sliced, remove seeds
  • about one or two handful of rice noodles
  • diced peanuts
  • about 2 Thai chillies, sliced (w/ seeds)
  • 1/4 can coconut milk
  • 1/2 tbsp. pineapple-curry spread for the sauce
  • seasoning of sea salt, black pepper, some basil, thyme, rosmary

Straight forward washing and mincing/dicing and adding to pan. Start with the onions, then add sheets of pumpkin, add squash, and immediately season the ingredients. Stir-fry for about 5 minutes at medium heat, deglaze with 1 tbsp of water, add rice noodles, coconut milk, vegan spread, red pepper slices, peanuts and Thai chillies. Keep steaming-slow-cooking it for another 2-3 minutes until rice noodles are soft and season according to taste and liking.


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