Butternut Squash Ramen


  • 3 teaspoon Ty Ling Sesame Oil, divided
  • 2 small leeks white parts only, trimmed, rinsed, and thinly sliced
  • 16 ounces butternut squash peeled, deseeded, and cubed
  • ¼ cup low-sodium soy sauce
  • 2 teaspoons maple syrup
  • 5 cups low-sodium broth
  • 1 teaspoon crushed red pepper to taste
  • 15- ounce can coconut milk
  • 8 ounces mushrooms sliced or torn depending on the variety
  • 8 ounces Brussels sprouts trimmed and halved
  • 16 ounces Ty Ling Chinese Noodles
  • Salt and pepper to taste


Sauté the leeks:
  1. Heat 1 teaspoon Ty Ling Sesame Oil in a large pot. Add the leeks and cook for 3 minutes.
Sauté squash:
  1. Add the butternut squash to the leeks and season with salt and pepper. Cook for 5–6 minutes until it just begins to brown around the edges
Simmer the broth:
  1. Add the soy sauce, 1 teaspoon Ty Ling Sesame Oil, and maple syrup and toss to coat. Pour in the stock and bring to a boil. Reduce heat and simmer for 30 minutes until the squash is very tender.
Blend the broth:
  1. Use an immersion blender to blend the broth until smooth and creamy. Pour in the coconut milk and red pepper flakes and simmer for 10 minutes—taste and season to preferences.
Cook the vegetables and noodles:
  1. Bring a pot of water to a boil and cook the Ty Ling Noodles according to package instructions. Drain and set aside.
  2. Heat the remaining teaspoon Ty Ling Oil in a skillet over medium-high heat. Add the mushrooms and cook for 4–6 minutes (depending on variety) until they brown and crisp up. Add the brussels sprouts and continue cooking until they car and begin to soften, about 8–10 minutes depending on the size. Adjust the heat as necessary to prevent them from burning—season with salt and pepper.
To serve:
  1. Divide the cooked noodles between bowls and ladle the broth into the bowl. Pile the charred vegetables on top and garnish with more crushed red pepper flakes.