Miso-glazed courgettes with sesame chilli butter noodles

Instructions

1. 1

   Preheat the oven to 200ºC, gas mark 6. Halve the courgettes lengthways, then use the tip of a small knife to score the flesh in a criss-cross pattern, taking care not to cut through to the skin. Sprinkle with salt and leave to sit for 10 minutes. Meanwhile, mix the miso, mirin, sugar and soy together in a small bowl and set aside.

2. 2

   After 10 minutes, dab away any excess water and the salt from the courgettes using a clean tea towel. Heat the oil in a large nonstick frying pan over a medium heat. Add the courgettes to the pan, flesh-side down, and fry for 4-5 minutes until golden brown. You may need to do this in 2 batches.

3. 3

   Flip the courgettes carefully, then brush the fleshy sides with the reserved miso mix. Transfer the pan to the oven (or arrange on a baking tray if the pan is not ovenproof), then roast for 15 minutes until caramelised and tender. Meanwhile, boil the noodles according to pack instructions. In a large bowl, stir together the finely chopped whites of the salad onions, the garlic butter, chilli oil and sesame seeds.

4. 4

   Drain the noodles well, then tip into the bowl. Using tongs, toss the noodles in the butter as it melts, coating each strand. Chop 2 courgette halves and stir in. Serve topped with the remaining courgettes, the thinly shredded green parts of the salad onions and extra sesame seeds and chilli oil, if liked.