Soy Roasted Squash and Thai Noodle Salad

We are still just about in January so I am sure there are many of you that will be hopefully be inspired by healthy and tasty salad recipes. I feel I may have been quite hasty naming my previous salad ‘My Mega Salad’, as I have since come to realise there are many more Mega Salads out there, and this is one of them. I should have probably called it ‘A Mega Salad’ and this one could be ‘Another Mega Salad’, although those titles could get a little boring a repetitive. Anyway, if you have not guessed it by now, I really quite liked this dinner. Even my meat loving fiancé (who by the way rolled his eyes when hearing I was replacing meat for butternut squash), commented how fresh and tasty it was! He is however a Thai flavour addict and would also be happy with a piece of fish and some plain rice, so perhaps you should try it for yourself 😀

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Serves 2

For the Squash

–          1 small squash – cut in half both vertically and horizontally, seeds and pulp removed and cut into chunky wedges

–          1 ½ tbsp. light soy sauce

–          ½ tsp chilli flakes

–          Sat and pepper

For the noodles

–          1 really small cube garlic – crushed in a garlic press

–          1 inch cube ginger – peel and pushed through a garlic press, discarding the tough dry bits that do not get pushed through

–          Juice of 2 limes

–          1 tbsp fish sauce

–          1 ½ tsp soft brown sugar

–          1 small chilli – finely chopped

–          300g pre-cooked pad Thai noodles

–          ½ red onion – finely sliced

For the Salad

–          Rocket

–          Alfalfa

–          Cucumber – cut into fine noodle size strips

–          1 red chilli – finely sliced

Preheat the oven to 200’C

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

Meanwhile mix together the ginger, garlic, chilli, lime juice, sugar and fish sauce so well combined

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

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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4 thoughts on “Soy Roasted Squash and Thai Noodle Salad

  1. That sounds divine! I’ll definitely be checking out some of your veggie recipes. I love trying out new things in the kitchen. Thanks for checking out my blog too. All the best from Edinburgh

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