Friday, 18 January 2013

Vegetable-Noodle Stir-Fry Featuring Spaghetti Squash

Ideally, this should be made with fine rice vermicelli to match the texture of the spaghetti squash. Guess what was in the cupboard, though.  This makes a nice vegetarian main dish, or add chicken pieces (get them cooking before the water boils for the noodles though).

4 servings
45 minutes prep time, not including cooking the squash

Vegetable-Noodle Stir-Fry Featuring Spaghetti Squash

4 cups loosened cooked spaghetti squash strands
1 medium carrot
1 medium onion
1 cup shredded green Savoy cabbage
1 tablespoon finely minced fresh ginger
4 to 6 cloves of garlic
200 grams (1/2 pound) thin rice noodles
1 tablespoon mild vegetable oil
2 to 3 tablespoons soy sauce
1/2 to 1 teaspoon hot sauce OR chile-garlic sauce

Cook the squash in advance, by cutting it in half, removing the seeds and loose strands in the centre, then rubbing the pieces lightly with vegetable oil. Roast them at 350°F for an hour to an hour and a half, until easily pierced with a fork. Cover and refrigerate once cool until wanted.

Loosen the strands of squash from the shell with a fork and discard the shells. Peel and grate the carrot. Peel and cut the onion into slivers. Wash and trim the tough stems from the cabbage, and shred it finely. Peel and mince the ginger. Peel and mince the garlic.

Put a pot of water on to boil, and prepare the noodles according to the package directions; usually either soaking the noodles in boiling water, or boiling them for a few minutes. Drain and rinse in cool water; drain well again.

When the noodles go into the pot, start heating the oil over high heat in a large skillet. Add the carrot, onion and cabbage, and sprinkle with a couple tablespoons of soy sauce. Cook, stirring constantly, until softened and slightly reduced in volume. Add the ginger and garlic, and mix in well. When the noodles are ready, add the drained noodles and the spaghetti squash, and mix in well, along with a little hot sauce or chile-garlic according to taste - yours and the sauces'.

When everything is hot through and nicely amalgamated you are done. Adjust with a little more hot sauce or soy sauce if desired.

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