Butternut Squash Stir Fry with Jammy Eggs
Ingredients
- 1 small butternut squash
- 2 packs ramen noodles
- 2 eggs
- Green onion (optional)
Sauce
- 1/4 cup tamari
- 2 tbsp vegetable broth
- 2 tsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp coconut sugar
- 1/2 tsp chili flakes
- salt and pepper
Preparation
Peel and chop butternut squash, toss with oil, salt and pepper; roast at 400 degrees for 30 minutes plus 2 minutes broil
Boil water in a small saucepan and add eggs; boil for 5.5 minutes, remove and place into an ice bath
Combine sauce ingredients
Cook ramen noodles per instructions, drain and toss with sauce and squash
Peel and slice eggs
Divide into bowls and garnish with green onion and chili flakes
