Noodles with Squash and Green Papaya

Serves 4


Ingredients:

250g rice stick noodles
2 tbsp vegetable oil
2 cloves garlic, crushed
500g butternut squash (pumpkin), peeled and cut into 2.5-cm cubes
400g green papaya, grated
¾ cup (180ml) chicken stock
2 eggs, beaten
2 tbsp fish sauce


Method:

• Cook noodles as directed on package. Drain and set aside. In wok or frying pan over medium-high heat, warm oil. Add garlic and squash and cook until garlic is golden, about 2 minutes. Add papaya and stock. Reduce heat to low and simmer, covered, until pumpkin is tender and stock is absorbed, about 15 minutes.
• Push pumpkin mixture to one side of wok or pan and raise heat to medium. Add eggs and cook, without stirring, until partially set. Stir gently until eggs are scrambled. Stir eggs into pumpkin mixture. Stir in noodles and fish sauce. Cook until heated through, about 1 minute.
• Divide among individual plates and serve immediately.