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The ingredients needed to cook Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta:
- Take 1 pack butternut squash zoodles
- Get 1 bag M&S' southern thai stir fry sauce (or any spicy coconut creamy sauce)
- Provide 100 g cherry tomatoes
- Use 100 g tenderstem broccoli
- Take 50 g feta cheese (I used the reduced fat one)
- Provide 1 handful almond flakes (optional)
- Get 1 garlic clove
- Provide Oregano
- Get Dried chilli (optional)
- Use Salt
- Prepare Pepper
Instructions to make Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta:
- Preheat the over at 220C. Place the broccoli on a over tray on a sheet of baking paper. Rub with a splash of olive oil, add salt and peper to taste and roast in the oven for 10 min or until brown and crispy.
- Warm up a wok or large pan with a dash of olive oil, over medium heat. Add the garlic and let it fry until it starts to turn brown - then remove. Cut the tomatoes in half, sprinkle with oregano and chilli and let cook for 3-5 mins. - In the meantime, pierce the zoodles bag and steam in the microwave for 2min 30sec.
- Add the sauce to the pan and stir well. Let it warm up for about 1 min, then add the zoodles and the broccoli. Mix well for 1-2 min, then place on a plate(s). - - Add cubes of feta on top and sprinkle with almond flakes. Serve straight away!
NOTE: If you are not trying to keep this salad vegan, a little bit of feta cheese or goat cheese over the top makes for a rather lovely addition. Thai butternut squash curry also known as Fug-Tong-Gaeng-Dang is fresh tasting, easy to cook mid-week So satisfying and flavorful, your heart would want more on a cold Fall day. It's creamy, spicy and If you want vegan butternut squash curry skip the fish sauce. Why should you make this Thai. All Reviews for Thai Peanut Stir Fry Sauce.
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