Sesame & Ginger Rainbow Vegetable Noodles

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Cut the broccoli into 6 [12] wedges, lengthways

Cut the red onion[s] into wedges, leaving the skins on (this helps them cook quicker)

Add the broccoli and onion wedges to a baking tray with the butternut squash cubes

Drizzle everything with vegetable oil and a generous pinch of salt 

Put the tray in the oven and cook for 25-30 min or until everything is golden and tender

Meanwhile, add the wholewheat noodles to a pot and cover with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite

Once cooked, reserve a cup of starchy noodle water, then drain and return them to the pot

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Combine the miso paste, tahini, toasted sesame oil, soy sauce, agave nectar, rice vinegar and chopped ginger in a small bowl with a pinch of salt – this is your sesame & ginger dressing

Trim, then finely slice the spring onion[s]

Finely slice the red chilli[es] 

Once the vegetables are cooked, carefully cut off the onion root and remove the skins 

Add the cooked butternut squash, red onion petals, a splash of noodle water and half the sesame & ginger dressing to the noodles 

Give everything a good mix up until well coated