Asian Noodle Pan with Colorful Vegetables and Pumpkin

5 from 5 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 6 people


  • 800 g Butternut squash or sweet potato
  • Olive oil
  • 250 g Soba noodles or whole grain spaghetti
  • 3 Onions
  • 5 Toes Garlic
  • 4 centimeter Ginger
  • 2 Red pepper
  • 400 g Frozen peas and / or edamame beans
  • 200 g Fresh spinach leaves
  • 7 tbsp Soy sauce
  • 2 tbsp Balsamic vinegar
  • 2 tsp Sambal Oelek
  • 1 tbsp Honey
  • 1 tbsp Sesame oil
  • 50 g Sesame
  • 100 g Natural peanuts


Pre-cook the pumpkin or sweet potatoes

  • Peel the pumpkin or sweet potatoes and cut into small cubes. Drizzle with a little oil and bake in the oven at 200 degrees for 20 minutes.

Cooking pasta pan

  • Meanwhile cook the soba noodles according to the instructions on the packet. Pour off and add some sesame oil to prevent the noodles from sticking together. If you like, you can cut the pasta a little smaller with scissors. Also: peel and dice the onions, peel and finely chop the ginger, peel and press the garlic. Drain the edamame beans, wash and dry the spinach. Wash, core and dice the peppers.
  • In a large pan or wok, sauté the onions, garlic and ginger. After a short time, add the peppers as well. Also fry. Add the spinach and let it disintegrate. Then add peas, beans and pasta. Reduce heat.
  • Now make the sauce: Mix the soy sauce, vinegar, honey, sesame oil and sambal oelek and stir well. Then add the sauce to the pan.
  • As soon as the sweet potatoes are ready, take them out of the oven and lightly salt them. Then immediately add to the pan or wok. Add sesame seeds. Distribute the pasta pan on the plates. Sprinkle with peanuts. Good Appetite!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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