Thai Squash Noodles

This was one of those accidently yummy recipes. I had to make a last minute dinner without prep and looked at what I had to use. So this is fast, easy and totally yummy.


Serves 4


Oven 200c


  • 1tbsp coconut oil


  • 1 red onion, diced


  • 6 garlic cloves, crushed


  • 2 thumb sized pieces ginger, grated


  • 3tbsp thai red paste


  • 3 peppers, cubed


  • 6 carrots, cut in matchsticks


  • 100g green beans


  • 1 small squash, peeled and diced


  • 1 tin coconut milk (half can of water also)


  • 1tsp turmeric


  • 2tbsp maple syrup


  • 5 rounds of udon noodles


  1. Toss the diced squash in oil and pop on a baking sheet.
  2. Bake in the oven for 40mins until soft and slightly charred at the edges.
  3. Heat the coconut oil in a pot and cook the onion, garlic and ginger until soft.
  4. Stir in the paste for one min. Add the peppers, carrots and beans along with the coconut milk, water, turmeric and maple.
  5. Pop on the lid and simmer while you cook the noodles. Mix in the cooked squash and noodles and serve.

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