1 tablespoon olive oil
1 1/2 cups chopped onions
I large butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (if you stab it a few times, then put it in the microwave for a minute, it becomes much easier to peel)
1 cup vegetable stock
1 1/2 tablespoons minced seeded jalapeño chili
About 3-4 cloves of garlic, minced
1 can unsweetened coconut milk
Juice of 1-2 limes (depends on how juicy they are)
2 teaspoons Thai red curry paste
2 shredded lime leaves
12 ounces dried futonaga udon noodles
Additional veggies if you want - e.g., Pak Choi, mange tous etc. Some chicken if you want - I use breasts, cut into 1"-ish pieces 1/2 cup chopped fresh coriander (ciilantro)
Heat oil in large nonstick skillet over medium-high heat.
Add onions, sauté until golden, about 5 minutes.
Add squash; sauté 2 minutes. Add broth, jalapeño and garlic; bring to boil.
Add the chicken here if you want to (uncooked)
Cover; cook until squash is getting tender, about 4 minutes (it really doesn't take long and you probably do want the liquid to reduce, so I'd minimise time here so that the last step doesn't result in over-cooking)
Stir in coconut milk, lime juice, lime leaves and curry paste. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. When liquid has mostly reduced, add whatever additional veggies you want - Pak Choi is my favourite to add at this point
Season to taste with salt and pepper
Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Return to pot. Add squash mixture and cilantro to noodles; toss to blend. Serve.