Sweet Chilli Noodles with Roasted Squash and Soft Boiled Egg

I meant to post this recipe yesterday as it uses the sweet chilli sauce from my previous recipe, however crumble is more of a Sunday recipe and this is quite a good healthy dinner to set you up for the week. This is an easy meal to knock up after work and is full of lots of great veggies. I have also realised this is a ‘Meatless Monday’ recipe and I’m not sure if I have ever made it to one of those titles, having such a meat loving fiancé. That being said, he really enjoyed this recipe and infact finished off the plate I had saved over for next day leftovers too, which goes to show that even the biggest meat lovers can still enjoy good vegetarian food.

tough mudder 015

Serves 2-3

For the squash

–          400g squash (I used harlequin) cut into chunky strips

–          3 tbsp light soy sauce

For the noodles

–          Splash oil

–          ½ courgette (green or yellow) cut into thin strips

–          1 red pepper – finely sliced

–          1 red onion – finely sliced

–          2 stalks lemon grass –  peeled and minced

–          1 thumb size piece ginger – minced

–          1 clove garlic – minced

–          250g noodles – pre cooked

–          100ml sweet chilli sauce (I used homemade leftover from my Jamaican sea bass recipe

–          1 tbsp sweet chilli sauce

–          Juice 1 lime

To serve

–          3-4 boiled eggs (I cooked mine for 5 minutes to get them still soft in the middle)

–          Squeeze lime

–          Chopped fresh coriander

Preheat the oven to 180’C

Toss the squash in the soy sauce and roast in the oven for 30-40 minutes until soft, turning half way through

In a large frying pan or wok, heat the oil and fry the pepper, courgette and onion for 3 minutes until just softened.

Add the lemongrass, ginger and garlic and stir fry for another 2 minutes

Stir in the chilli sauce and fish sauce and coat the veg; stir in the noodles and cook for 3-5 minutes until the noodles are heated through. Don’t forget to flip them regularly.

Divide the noodles between 2 plates (or three if your appetite isn’t huge) and top with the squash and the egg.

Sprinkle over the coriander and serve with a good squeeze of lime


11 thoughts on “Sweet Chilli Noodles with Roasted Squash and Soft Boiled Egg

  1. This looks delicious! I just cut up a whole load of squash this evening and will be needing to use it soon, quite good timing to find this post. I can totally understand why a meat lover would flip for this vegetarian dish! 🙂

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