Squash Curry Noodles

Start by making the soy-marinated eggs. Bring a small saucepan of water up to a boil over a medium heat. Add your eggs to the pan and cook them for 7 mins then transfer them to a bowl of icy water to stop them cooking.

Meanwhile, mix the water with ⅔ of the soy sauce and ½ the sugar in a tall, thin circular container (a tall jar would work).

Peel the eggs and put them in your soy sauce mixture. Seal the container and get them in the fridge to marinate for at least two hours, or several days.

Heat your oven to 190°C fan. Peel your squash and dice ½ of it into 2cm chunks. Slice the rest into 3cm thick slices.

Arrange the 3cm thick slices on a baking tray and drizzle them with vegetable oil and salt. Slide into the oven to roast for 30 mins or until tender, flipping the slices over halfway through.

Meanwhile, peel and finely dice your onion and carrot.

Heat a glug of vegetable oil in a medium-sized saucepan set over a medium heat. Tip in your onion and carrot and cook them for 10 mins, until they’re softened and just starting to take on colour.

Grate your garlic and ginger into the pan. Add your curry powder and turmeric and cook the spices out for 3 mins.

Add your 2cm squash chunks to the pan along with the soy sauce, sugar and ⅖ of the water. Bring the mixture up to a simmer and leave to cook for 20 mins (add a splash more water if it’s drying out).

Transfer the mixture to a blender and whizz it up to a smooth thick sauce. Pour it back into the pan, and loosen it with as much of the remaining water as needed to make it a runny pourable sauce. Keep it warm over a low heat.

Cook your noodles in boiling water according to packet instructions, then drain. Finely slice your spring onions. Remove the marinated eggs from the fridge and slice them in half lengthways.

To serve, divide your noodles between serving bowls and spoon over the curry sauce. Top each bowl with the marinated eggs, some pickled sushi ginger, sliced spring onions and the roasted squash slices.