Pattypan Squash Stir Fry is a great tasting noodle stir fry with tons of vegetables. Sometimes stir fry recipes can start to taste the same, with the same flavours and same vegetables. I love to add interesting vegetables to my stir fry recipes and experiment with flavors.
Pattypan Squash or Zucchini?
My Summer Squash explosion is still continuing in my garden, and I'm always finding creative ways to create summer squash recipes. And I'm still confused what to call my Summer Squash, specifically the Pattypan. It has so many names. The most common type of Summer Squash is Zucchini, followed by Pattypan Squash, which is my favorite. It looks like a flying saucer from a bad 1950’s movie, and comes in a variety of colours, yellow, white and shades of green. According to Wikipedia, the Pattypan Squash is also known as a Button Squash, Scallop Squash, Sunburst Squash, Granny Squash, Custard Marrow, Custard Squash, Ciblème in Cajun French, White Squash, and Scallopini.
So I have so many of these growing in my garden, they are so delicious and healthy too! You can use Pattypans or Zucchini for this recipe, as they are kind of the same thing! Stir Fry's are an amazing way to get your kids to eat vegetables, and a good way to clean out your fridge and garden.
This summer squash recipe has an Asian influence (not a Chinese stir fry) as it has different flavours/influences from different Asian countries. The Chinese contribution to the recipe are the Sichuan Peppers as they add a depth to the beef marinade. Sichuan Peppers aren't spicy and are actually a dried berry. Skip this if you don't have any.
Fresh Udon Noodles
I love wide noodles and especially Udon Noodles (Japanese). They remind me of Chinese hand pulled noodles that my mum used to make when I was a kid. They're called Lagman Stir Fry is a very interesting process, but Udon noodles are readily available here. I always buy the frozen Udon noodles. They just need to be placed in boiling water for about 2 minutes and they're ready to go! The noodles get mix in with the stir fry in the wok, mixing the flavors together.
Pattypan Stir Fry Recipe Tips
- Marinate the meat ahead of time (overnight if possible)
- Don't overcook the squash until it's too soggy. Should still be somewhat firm and crunchy
- Pine nuts and Sichuan peppers can be hard to find, it's ok to skip if you don't have them
- Leftovers taste even better the next day!
This is one of my favorite Summer Squash recipes. Summer Squash Stir Fry is so colorful and the flavors go so well together, especially the toasted pine nuts. And a delicious way to Stir Fry Summer Squash, I mean Button Squash, I mean Pattypans... Bon Appetit! Приятного аппетита!
- 1 lb /500g Beef Strips marinated in marinade
- 1 lb /500g Button Squash Pattypans cubed 2" pieces
- 1 red pepper sliced into strips
- 250 g /250g Snow Peas
- 1 Carrot peeled and thinly sliced on the diagonal
- 2 large Garlic cloves minced
- knob Ginger sliced Ginger and Garlic amount should be equal
- 1 red Chilli Pepper deseeded and sliced
- bunch Coriander chopped
- 450 g /450g Udon noodles
- ⅓ cup Sweet Thai Chilli Sauce
- zest and juice of a lime to add to the Chili Sauce
- 50 g toasted Pine Nuts 2oz
- oil for frying
- 3 tablespoon Soy Sauce
- 2 tablespoons Shaoxing Wine Chinese Cooking Wine
- 1 garlic clove minced
- 1 ½ teaspoon Sichuan Peppers crushed in pestle and mortar Optional
- Marinade meat for at least 15 minutes in the Soy Sauce, Shaoxing, and garlic. Set aside while you prepare the vegetables.
- In a wok over high head, add 2 tablespoons of oil and fry the beef until the water has cooked out. Remove and set aside.
- Add 2 tablespoons of oil to the wok and fry the Ginger, Garlic and Chilli Pepper together until fragrant, about 2 minutes.
- Add sliced Carrots and Button Squash and stir fry together for about 5 minutes.
- Add the red Capsicum and Snow Peas, Sweet Thai Chilli Sauce with lime juice and zest, and 1 tablespoon of Soy Sauce.
- Stir and cook until Squash is warm but still crunchy, not soggy.
- In a frying pan over medium heat, toast the Pine Nuts until they are lightly golden and fragrant. Don't burn them as they toast quickly.
- Add in the beef, Coriander and toasted Pine Nuts and mix together.
- Add the Udon Noodles into the wok with the vegetables and stir until fully combined.
- Garnish with Coriander and Pine Nuts to serve.