Spaghetti Squash Singapore Noodles
Most people are familiar with spaghetti squash, but I find that a lot of people do not know exactly what to do with it. You can roast it and toss it in butter and parmesan cheese and call it a day, but I think with a little creativity we can use it way beyond that. Like my recipe for Spaghetti Squash “Crabcakes” that offers a nice vegetarian substitute for crabcakes.
Singapore Noodles is one of my favorite Chinese take-out items. It is as Singaporean as French Toast is French, but that's another story. Singapore Noodles are made with rice stick, which is a vermicelli noodle made from rice flour, that are seasoned with curry powder, soy sauce, and other spices. This is tossed with a mixture of various stir-fried vegetables, scrambled egg, and protein items of your choice like shrimp or chicken and char siu ham. It is so delicious.
So why would you want to use spaghetti squash instead of the rice noodles anyway? Well, two pounds of spaghetti squash has about 63 grams of carbohydrates and 277 calories. The same two pounds of rice noodles contains about 134 grams of carbohydrate and 600 calories. If you are being careful about your carb intake, this can be a great solution!
I added a few twists to this recipe that are slightly different than the take-out version, like using chopped kale instead of napa cabbage. The kale is a little firmer than the napa and stands up to the density of the squash. I made this dish with shrimp, but you can toss it with any stir-fried protein you like. Chicken, ham, tofu, anything. This dish is so good that you can make it with practically any ingredients you have on hand and get delicious results, and maybe it will be healthier too!
Healthy twist to the traditional Chinese Restaurant favorite.
- 1 Each spaghetti squash
- 2 oz yellow onion, julienne
- 2 clove garlic, chopped
- 1 tbsp fresh ginger, grated
- 4 oz carrot, fine julienne
- 4 oz kale, chiffonaude
- 1/2 Whole red bell pepper, fine julienne
- 4 oz sno peas
- 1 Bunch cilantro (several sprigs)
- 2 tbsp curry powder
- 1/1 tsp turmeric
- 3 tbsp soy sauce
- 2 tbsp sweet rice wine
- 1 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tsp crushed dried chili
- 1 tsp salt (or to taste)
- 4 oz vegetable oil
- 1 lb 41/50 shrimp, peeled and deveined
- 2 Whole eggs, scrambled
Preheat your oven to 350 degrees.
Wash squash and carefully cut in half and scoop out seeds.
Place cut side down on parchment lined sheet pan.
Roast for 30 minutes until squash is tender. Do not overcook, squash is done when it gives slightly when pressed with your fingers.
When cool enough to handle, scoop "spaghetti" strands from shell and immerse in cold water. Stir and separate strands with your fingers, rinse and drain well.
You will stir-fry the spaghetti squash, so it is important that you roast the squash just until it is tender and will separate into strands. If you overcook the squash in this step it will become too soft during the cooking step you perform later. Immersing in cold water helps stop the cooking process.Scramble the egg, or prepare a thin omelet and cut into strips.
Season and cook shrimp or other protein items.
Toss spaghetti squash with curry powder, turmeric, soy sauce, sesame oil, rice wine, and vinegar.
Set aside.
Heat oil in wok on medium high heat.
Add garlic and ginger and stir for several seconds. Add white onion, carrot, and kale.
Stir-fry until kale is wilted.
Add dried chili, red bell peppers, green onion, and sno peas.
Continue to stir-fry until sno peas are bright green.
Toss in spaghetti squash and continue to stir-fry.
Toss in scrambled egg and other cooked protein items.
Remove from heat, fold in cilantro leaves and adjust seasoning.
Serve immediately.