The Secret Street

A comforting bowl of creamy udon noodles with roasted butternut squash, crispy shredded tofu, and a silky savoury sauce. Perfect for an easy weeknight dinner that still feels a little special ✨

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 3–4
Type: Vegetarian 🌱 (easily made vegan)

---

Ingredients

🥢 For the noodles & sauce

• 250g ricotta cheese
  (or 300g silken tofu for a vegan version)
• 1 tbsp tahini
• 1 tbsp dark soy sauce
• 1 tsp miso paste
• 1 tsp rice vinegar
• Water, to thin the sauce
• 400g udon noodles
• 100g mangetout beans (optional)

🌶️ For the crispy tofu

• 1 block extra firm tofu (about 280g)
• 1 tbsp sesame oil (or any oil you like)
• 1 tbsp garlic powder
• 1 tsp ginger powder
• 2 tbsp dark soy sauce
• 1 tsp gochujang paste

🎃 For the roasted butternut

• 300–400g butternut squash, cut into cubes
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp garlic powder
• Salt & pepper, to taste
• A drizzle of oil

---

Method

1. Roast the butternut squash 🎃

Preheat the oven to 200°C. Toss the butternut squash cubes with a little oil, smoked paprika, cumin, garlic powder, salt, and pepper.

Spread onto a baking tray and roast for around 20 minutes, or until soft and slightly caramelised.

2. Prepare the tofu 🌶️

Shred the tofu using a grater and place it onto a baking tray.

In a small bowl, mix together the sesame oil, garlic powder, ginger powder, dark soy sauce, and gochujang paste until the paste has dissolved into the sauce.

Pour the mixture over the shredded tofu and toss well to coat evenly.

Bake on a separate tray alongside the butternut for around 20 minutes, stirring halfway through, until crispy around the edges.

3. Cook the noodles 🍜

Cook the udon noodles according to the package instructions. Drain and set aside.

4. Stir-fry the vegetables 🥬

In a wok or large pan, add a little oil and stir-fry the mangetout with some fresh garlic for a couple of minutes until vibrant and tender-crisp.

5. Make the creamy sauce ✨

Add the ricotta (or silken tofu), tahini, soy sauce, miso, rice vinegar, and a splash of water to a blender.

Blend until just smooth and creamy, don’t overblend!

6. Bring everything together 🥢

Pour the sauce into the wok and warm it through gently for a couple of minutes. Add the cooked noodles and toss until fully coated.

Top with the roasted butternut and crispy tofu, then serve immediately.

---

Notes 💡

• Add chilli oil, sesame seeds, or spring onions for extra flavour.
• Pak choi, spinach, or broccoli also work really well in this dish.
• The sauce thickens as it sits, so add a splash of water if needed when reheating.