Steps to Make Award-winning Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta
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The ingredients needed to prepare Butternut squash zoodles stir fry in spicy thai sauce, cherry tomatoes, broccolini, feta:
- Use 1 pack of butternut squash zoodles.
- Take 1 bag of M&S' southern thai stir fry sauce (or any spicy coconut creamy sauce).
- Prepare 100 g of cherry tomatoes.
- Use 100 g of tenderstem broccoli.
- Get 50 g of feta cheese (I used the reduced fat one).
- You need 1 handful of almond flakes (optional).
- You need 1 of garlic clove.
- Take of Oregano.
- Take of Dried chilli (optional).
- Provide of Salt.
- Take of Pepper.
Steps 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!.
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