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Butternut Squash Kale Miracle Noodle Salad

Butternut Squash Kale Miracle Noodle Salad
Hearty vegetables paired with Miracle Noodle Angel Hair pasta, cheese and pepper make this dish filling and healthy with a kick! Recipe by Miracle Noodle Ambassador, Leisia Tang.

Make this with our Miracle Noodle Angel Hair Pasta!

You can find Leisia on Instagram at @leisiamakesmiracles!

Serves 2


  • 160g raw kale, torn into generous bite-size pieces
  • 125g butternut squash, spiralized
  • 1.25 cup, garden peas (I use frozen)
  • 1 (7 ounce) packet of Miracle Noodle Angel Hair
  • 2 tsp salt, divided
  • 1.5 Tbsp olive oil, divided
  • Zest of 1 lemon
  • 1 tsp red pepper chili flakes
  • 1 Tbsp parmesan cheese, grated


  1. 1. Preheat the oven to 170°C/375°F. Drizzle 1 Tbsp of olive oil over the spiralized squash on a baking tray and toss thoroughly. Season with 1 tsp salt and roast for 15-18 minutes, until tender.
  2. Next, place the kale in a large salad bowl, season with 1 tsp salt and massage kale until it starts to soften and wilt. When ready, add in 1/2 Tbsp olive oil and toss.
  3. If your peas are frozen, place them in a strainer and run then under cool water until thawed.
  4. Meanwhile, prepare Miracle Noodle as per cooking instructions.
  5. Add the butternut squash, peas, lemon zest, chili flakes and Miracle Noodle into the salad bowl with the kale and toss thoroughly.
  6. Serve on a plate and top with parmesan, salt, and pepper to taste!

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