Sweet Chilli Coriander Butternut with Almond Spaghetti

So, although I am not big on pasta….I know….crazy hey…..this is one amazing dish.  I can’t take all the credit though, as I first came across a recipe at the back of an Udon Noodles packet and from there I was sold ! It was a matter of I just had to try it, no questions asked.  I have slightly adapted the recipe with a bit of my spin on things and also increased quantities where I found necessary.  This is pretty much a one pan meal if you are using Udon Noodles  but if not, a pot is required for the cooking of the spaghetti…..

Just a heads up with the butternut, if you are chopping it up in cubes, try not make the cubes too small, as when they are cooking they may fall apart. Rather chop them a bit too big, as then they can always be halved if necessary. (You can see I learned by my mistakes here LOL)

I have also used Gluten-Free Spaghetti due to the intolerance thing, but seriously Udon Noodles will be great and are great.  They are so cushiony and soft and kind of just soak up the juices :-).

Sweet Chilli Coriander Butternut with Almond Spaghetti

Preparation time:  20 minutes

Cooking time:  20 minutes

Total time:  40 minutes

Serves 4


A little coconut oil for frying

2 large garlic cloves, chopped *

2 Tablespoons ginger, chopped finely *

900 grams – 1 Kilogram butternut cubes

1/2 cup water (to be used to prevent the butternut from sticking)

400 grams Udon Noodles or Gluten Free Spaghetti

6 heaped Tablespoons of Sweet Chilli Sauce (plus more for later! )

3 Tablespoons fresh lemon juice, plus extra if necessary

2 – 3 large handful of fresh coriander, chopped (stalks included)

400 grams almonds, dry toasted (plus extra if you want)


Stir fry in a little oil the garlic, ginger and butternut cubes. add a little water to prevent sticking. Add the balance of the water.  Cover the pan and let simmer for about 5 – 8 minutes.  Periodically check that the butternut is not cooking too much and also check the water content.  Again, if it is sticking add a little more water. The butternut needs to be a little tender at this point and not falling apart.

Meanwhile cook the spaghetti according to the packet instructions, and then add to the butternut in the pan with the sweet chilli sauce.  Stir gently through. Add the lemon juice, coriander and almonds.

You may need to add a little more water to loosen it up, or you may prefer to add a little more sweet chilli sauce (I added more chilli sauce….no surprise there 🙂 )  

Stir through and serve hot with  extra toasted almonds.



  • With regards to the garlic, I used the biggest garlic cloves I can find.
  • With regards to the ginger, don’t be afraid to heap up that ginger on the tablespoon.

To Dry Toast Almonds:  Place in a saucepan, on the stove on medium heat.  Do not add any oil, as nuts have their own natural oils.  Stir and toss around constantly until the nuts are a nice golden brown.  Remove from the heat, and allow to cool.


Double Noodle, Tofu and Vegetable Stir Fry


Oooo this is an amazing dish.  Over the years I have often seen recipes for Tofu, and somehow I just never ventured into it.  My brother has been living in Connecticut for over ten years now, and often on our weekly phone calls mentioned he would have a protein enriched drink each morning with tofu and a bunch of other things in it.  When I asked what the Tofu tasted like, he really couldn’t tell me. So I of course, then googled Tofu to see if I could find out more about it, and low and behold I discover, Tofu is bean curds !  Well, I was ecstatic, because I love bean curds, but never knew bean curds is Tofu. My hubby and I go out for Sushi every couple of months and one of our favourite sushi dishes that we order is one made with bean curds.  So, off I went to find Tofu, which I found, and bought, and have never looked back. Now Tofu is a must at all times in my grocery cupboard 🙂 .


I did google to find out exactly how to prepare the Tofu, which I found quite interesting.  Once that was done, I chopped the Tofu into squares.


I knew I wanted to do a vegetarian stir fry, so brought out my wok and I then, prepared and chopped the veggies. Except for the baby marrows, I spiralized those, just because I could and because I love my spiralizer 🙂 .  I basically did quite a light fry with a little oil so all my cut squares of Tofu were golden brown. These by the way need to be watched like a hawk in the wok, they cook so quickly! I still have some experimenting to do with the cooking of Tofu, so for now, it’s a light fry.  I obviously want to try baking it and so forth, but that will be another time….  Anyway, then I was a little stumped, it was a matter of …what now? So I stir fried the veggies (except the spiralized baby marrows as those cook up so quickly and did not want them to end up like mash) but still felt, the stir fry needed more. I then remembered the Udon noodles I had bought in the same section as the Tofu, so hauled a packet of them out, and oh my…the ones I bought are so easy to prepare, it is a matter of puncture some holes in the packet, place in the microwave for a short while and its done! What a pleasure !!! So while they were cooking, tossed the spiralized baby marrows in the wok, then dumped the Udon noodles into the wok with the sauce…and…dinner was done 🙂 .

I must say, I quite enjoyed the double noodle effect, it was different 🙂 .



Double Noodle, Tofu, Vegetable Stir Fry

Preparation time:  50 minutes (excluding draining of Tofu)

Cooking time:  45 minutes

Total time:  1 hour 35 minutes

Serves 6


2 x 297 grams firm Tofu

1 large onion, chopped

2 large garlic cloves, crushed

1 large red pepper, sliced and chopped

125 grams snap peas, chopped

135 grams baby corn, chopped

100 grams fine beans, chopped

500 – 530 grams baby marrow, spiralized if spiralizing OR sliced

400 grams Udon Noodles

olive oil

For the sauce:

3 teaspoons dark sesame oil

1 cup soy sauce

1 tablespoon brown sugar (slightly heaped)

1 tablespoon raw honey (slightly heaped)

2 well-rounded teaspoons of green (or red) mazavaro0*

1/4 cup water


To prepare the tofu:

Place a folded tea towel on a bread board.

Take the tofu carefully out the box as per box instructions.

Place the block of Tofu on the folded tea towel and carefully cover the Tofu with the towel, alternatively even using another tea towel.  The tea towel basically are there to absorb any water from the Tofu.  I placed a saucer on top of the wrapped Tofu, just to add a slight pressure to help release some water. Any weight on top of the tofu must not be heavy or the Tofu will break.  Tofu is very delicate.  Leave to drain for about 20 minutes, and then cut into squares.

Whilst the Tofu is draining, prepare the sauce.  Basically just mix all the ingredients together and mix well together. Set aside for later.

In a large wok, saute the Tofu on all sides and set aside on paper towel to drain off any excess oil. (I did mine in batches and it is a little time-consuming.)

Then, add the chopped onion, and crushed garlic cloves to the wok stirring occasionally until the onions are sautéed.

Add the sliced red pepper, the chopped snap peas, corn, and fine beans. Continuously stir around the wok for several minutes.  The vegetables must still be crisp. Take off the stove if necessary to prevent over cooking.

In the meanwhile cook the Udon noodles as per packet instructions.

Add the spiralized baby marrow noodles (or sliced), the cooked Udon noodles and add to the veggies.  Stir around.

Pour in the prepared sauce.

Stir well and serve immediately.

Enjoy 🙂

  •  Mazavaroo is a paste made of green or red chillies and garlic.

NB*  Any left overs can be kept in a sealed container in the refrigerator and re-heated and eaten the next day.