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  • Slurrrrrrp.
  • Kimchi Udon Bowls with Veggies

    2 Servings


    1 large acorn squash, halved and seeds scooped out
    2 tablespoons preferred vegetable oil, divided
    ½ teaspoon fine sea salt
    ½ teaspoon black pepper
    2 packages KoyoⓇ Buckwheat Shoyu Ramen, seasoning packets reserved
    ½ bunch lacinato (dinosaur) kale, ribs removed, shredded
    ¾ cup canned chickpeas, drained and rinsed
    ¼ cup crumbled feta


    1. Preheat oven to 400℉. Lightly oil a baking sheet.
    2. Place acorn squash, cut side up, on baking sheet and rub all over with 1 tablespoon oil. Sprinkle with salt and pepper. Roast until tender, about 30 minutes.
    3. While squash cooks, bring a medium saucepan of water to a boil. Add ramen and cook until tender, about 4 minutes. Drain well.
    4. In a medium skillet heat remaining 1 tablespoon oil. Add kale, chickpeas, and contents of 1 reserved ramen seasoning packet. Cook, stirring, until kale is wilted, about 5 minutes, then stir in ramen noodles, tossing everything together.
    5. When squash is tender, divide ramen noodle mixture between them. Sprinkle with feta.