Soy Roasted Squash and Thai Noodle Salad

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2 people
Meal course
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1 .
For the squash
1 small
Butternut squash
1 1/2 tbsp
Light soy sauce
1/2 tsp
Chilli flakes
1 Twist
Salt and pepper
2 .
For the noodles
1 small
Garlic clove - peeled and finely chopped
1 inch piece
Ginger - peeled and grated
2 whole
Lime - Juice
1 tbsp
Fish sauce
1 1/2 tbsp
Light soft brown sugar
1 small
Chilli - de-seeded and finely chopped
300 grams
Cooked pad Thai noodles
1/2 medium
Red onion - peeled and finely sliced
3 .
For the salad
2 handful
2 handful
1/2 whole
Cucumber - seeds discarded and finley sliced
1 small
Red chilli - deseeded and finely chopped
Soy Roasted Squash and Thai Noodle Salad
  1. Preheat the oven to 200’C
  2. Toss the squash in the soy sauce, chilli flakes and a good helping of freshly ground salt and pepper, and roast in the oven for 40minutes
  3. Meanwhile mix together the ginger, garlic, chilli, lime juice, sugar and fish sauce so well combined
  4. Heat a little olive oil in a wok or large frying pan and fry the onion for 2 minutes until it starts to soften. Add the noodles and the sauce to the pan and stir fry for 2-3 minutes until the noodles are cooked through.
  5. Once the squash is cooked combine all the salad ingredients, noodles and squash in a large bowl so everything is well coated in the dressing and then divide between 2 plates.

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