Spaghetti Squash Chinese Noodles

A few months ago I made Chinese Noodles get the recipe here, and then I was thinking how can this be made healthier? I mean after all I am trying to be healthier right? So if I can take one of our favorite dishes and make it better for us then we all win! I decided to switch out the pasta for Spaghetti Squash. I’ve tried Spaghetti Squash before and I like it sort of. It’s hard sometimes to get it to the right consistency. I don’t like my regular pasta al dente I like it a little softer. So the Squash to me is usually al dente. Which is fine but, not my preference. However I don’t want slimy squash either. I think that by first baking the squash and then cooking it again with the veggies it gets a little tenderer.

Here’s what you’ll need:

1 Spaghetti Squash

½ head Cabbage

½ bag of Broccoli Slaw

3-4 TBSP Soy Sauce

½ tsp Fish Sauce

½ tsp Sesame Oil

1 TBSP Butter

 1 tsp Garlic Powder (or 1 clove fresh garlic, minced)

1 tsp Onion Powder (or 1 onion, chopped)

Pepper, to taste

Here’s how you make it:

Start off by roasting the Squash at 350 for about 30minutes or until a fork cuts easily into the squash. Meanwhile cut up the cabbage. When the Squash is done roasting let it cool for about 15minutes. Then shred it with a fork removing all the squash, set it aside.  Place a large skillet over medium heat add in the cabbage and a little water (about 1-2 TBSP) add in the butter as well as the broccoli slaw mix, sauté until they are fork tender.  Then add in the rest of the ingredients including the Squash. If using fresh onion and garlic go ahead and add them in with the cabbage. Let cook for about 10 minutes until all the flavors have combined. You can serve it as is or over rice.

ENJOY!

Chinese Noodles

Chinese Noodles

I love Chinese food! Like I mean I really really LOVE it! The problem is finding a good Chinese place when we get stationed somewhere new! I grew up with a great Chinese restaurant in my hometown! I wish I could order it online and have it shipped to me! Every time I go home I convince someone to go with me, usually I don’t have to try very hard, it’s everyone’s favorite place! So since I LOVE Chinese food but am always leery of going to new places (cause let’s face it bad Chinese is really bad) So I figured out how to make my own versions that while nowhere near as good as the restaurants are still pretty delish! Now I make this with Chicken but you can totally sub any other kind of meat, Beef, Pork and because it’s only a few days after Thanksgiving, this would be a great way to use that leftover TURKEY!

Here’s what you’ll need:

1-2 pkgs Ramen Noodles

½ to a ¼ of a small Cabbage cut up

2 Carrots cut up

1 Stalk Celery cut up

1 Onion diced

Soy Sauce

Fish Sauce

Sesame Oil

1TBSP Butter

Chicken (cooked and cut up in small pieces)

Here’s how you make it:

Melt the Butter in a frying pan on medium heat; add in Cabbage, Carrots and Onions sauté until Carrots and Onions are soft. Meanwhile place Ramen in a bowl and pour boiling water over it let sit.  Add in Chicken. Sprinkle on some Soy Sauce, Fish Sauce and Sesame Oil. I know sprinkle isn’t an exact measurement but it’s really how I make this. When Noodles are soft scoop them out of the bowl and place them into the frying pan, with some of the water in as well maybe ¼ cup. Add more Soy Sauce about a ¼ cup, and a few more sprinkles of Fish Sauce. Stir everything together and let simmer for a few minutes so the flavors combine.

*Serve over Rice

ENJOY