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.
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
– 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