For the noodles in this dish, I used Kylins Dried Noodles, found in the Asian section of our supermarket, though any Asian noodles would work. For the squash in this dish, Kobocha is used. It is a Japanese pumpkin that is very sweet and flavorful. I was easily able to peel the kobocha in this recipe using a potato peeler, but some kobocha has tough skin and you may want to check out these tips on how to peel them.
- 1 Tbsp toasted sesame seed oil
- 2 tsp rice wine vinegar
- 2 tsp honey
- 2 tsp soy sauce
- 2 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 1 Tbsp sesame seeds
Vegetables and Noodles:
- 3 c water
- 7 oz Asian dry noodles or soba noodles
- 2 Tbsp vegetable cooking oil
- 2 c kabocha squash, peeled and cut in thin strips
- 1 c green bell pepper, cut in thin strips
- 6 green onions, sliced
- 1/4 c parsley, roughly chopped
- Mix the Sesame Sauce ingredients together in a small bowl and set aside.
- In a large wok, boil the water over high heat and add the noodles.
- Cook 2-3 minutes; drain and set aside.
- Return the wok to high heat and add the oil.
- When hot, stir in the kobocha, bell pepper and green onions.
- Stir fry for about 2-3 minutes.
- Add the noodles and Sesame Sauce.
- Stir and heat for a minute or so.
- Add the parsley and serve hot.