Tangles of roasted spaghetti squash and glass noodles (also called vermicelli noodles) are seasoned and tossed with a mixture of soy sauce, rice vinegar, sesame oil, and Maggie. Finish with fresh cilantro and serve! Familiar flavors and unexpected textures. This noodle salad is refreshing and super delicious.
Why This Recipe Works
This is such a fun and delicious recipe. It features spaghetti squash and glass noodles all tangled together with fresh cilantro.
You can serve it as a side dish or even by itself for a light lunch.
The "salad" is seasoned with a familiar combination of soy sauce, rice vinegar, and sesame oil (this trio of ingredients is key for our Dumpling Dipping Sauce).
To make this dish even more special, we also include Maggi seasoning which makes it extra wonderful.
Longtime readers know that we use Maggi in many Onolicious Hawaii recipes including Garlic Noodles, Spam, Eggs, and Rice (drizzling Maggi on the eggs is classic!), Congee (with Century Egg and Pork), and many more.
The glass noodles and key flavors were familiar to me, but I was intrigued by the addition of spaghetti squash! How could we not try it?
I love how there's two types of noodles in the recipe (glass noodles and spaghetti squash "noodles").
Here's what you'll need:
- Spaghetti squash
- Dried glass noodles / mung bean vermicelli
- Soy sauce
- Maggi seasoning
- Rice vinegar
- Sesame oil
- Sugar (optional) - I don't often use sugar in recipes, but find that it makes a nice difference here.
- Cilantro - The more, the merrier!
See below for more details on specific ingredients:
Glass noodles / mung bean vermicelli
Glass noodles go by names including:
- cellophane noodles
- glass noodles
- bean thread noodles
- mung bean vermicelli noodles
Make sure you get clear noodles (not the solid white noodles).
We use glass noodles in many recipes on this site. Here are few favorites:
- Glass Noodles And Cabbage Stir Fry
- Japchae (Korean Glass Noodles)
- Chive Vermicelli Egg Pancake
- Chicken Long Rice
- Ants Climbing A Tree Noodles (aka Ma Yi Shang Shu)
- Cha Trung (Vietnamese Egg Meatloaf)
- Chicken Hekka
It's a versatile noodle and very easy to cook with!
If you haven't cooked with spaghetti squash before, you're in for a treat! Spaghetti squash looks like an ordinary oblong squash that's yellow or orange in color.
You just have to cut the squash in half lengthwise, take out all the seeds, and cook it. We roast the squash for this recipe but you can also steam it.
Once cooked, you can pull out the insides of the squash spaghetti strands! Yes! How neat is that?
Use a fork and just gently drag it from one end to the other end and strands of the squash will come out easily. It's quite amazing (and very delicious).
Step by Step Directions
Prepare the spaghetti squash.
Split the spaghetti squash in half lengthwise. Use a spoon to scrape out and discard the seeds.
Place the two squash halves cut-side down on a baking sheet. Roast at 400F for 45 minutes.
Let cool and use a fork to pull out all the squash “noodles.” They should easily pull out like strands of spaghetti. Set aside.
Prepare the glass noodles / vermicelli.
Bring a small pot of water to a boil. Boil the glass noodles / vermicelli for one minute.
Turn off the heat, and let rest for three minutes. Drain and rinse the noodles. Drain once more and set aside.
Place the noodles in a big mixing bowl. Add the soy sauce, Maggi seasoning, rice vinegar, sesame oil, sugar (optional), and salt.
Use chopsticks to mix all the seasoning ingredients with the noodles.
Mix, eat, and enjoy.
Once the noodles are evenly mixed with all the seasoning ingredients, add the spaghetti squash and the cilantro. Mix once more, and eat!
You can serve this dish at a range of temperatures. I love it slightly warm (basically right after you finish preparing the dish). It's also great at room temperature, or slightly chilled. All ways are delicious.
FAQs and Tips
This dish will keep 1-2 days in the refrigerator, in a sealed container. Eat chilled or warm up in the microwave to enjoy it warm/hot.
I love this dish with dumplings and/or wontons! Check out these recipes:
- Sichuan / Szechuan Dumplings
- Kimchi Dumplings
- Spicy Wontons
- Pork Wontons
- Pork Wontons With Sesame Sauce
*Don't forget the posts about Dumpling Dipping Sauce and How To Fold Wontons.
To make it a really complete meal, also add in a simple vegetable dish:
- Garlic and Ginger Green Beans
- Garlic and Fish Sauce Eggplant
- Green Beans with Sesame Dressing (Gomaae)
- Korean Bean Sprouts
- Stir Fried Lettuce
- Bean Sprouts Stir Fry
Spaghetti Squash and Glass Noodle Salad Recipe
See below and enjoy ^_^
- 1 whole spaghetti squash (2-3 pounds)
- 2 bundles (about 3 ounces) of glass noodles (also called dried mung bean vermicelli)
- 2-3 tablespoons soy sauce
- 1-2 tablespoons Maggi seasoning
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons salt
- 2 teaspoons sugar (optional)
- 1 bunch cilantro, chopped
- Prepare the spaghetti squash. Split the spaghetti squash. Use a spoon to scrape out and discard the seeds. Place the two squash halves cut-side down on a baking sheet. Roast at 400F for 45 minutes.
- Let cool and use a fork to pull out all the squash “noodles” (they should easily pull out like strands of spaghetti). Set aside.
- Prepare the vermicelli. Bring a small pot of water to a boil. Boil the vermicelli for one minute. Turn off heat, and let rest for three minutes. Drain and rinse the noodles. Drain once more.
- Place the noodles in a large mixing bowl. Add the soy sauce, rice vinegar, sesame oil, Maggi, salt and sugar.
- Use a chopstick to mix all the seasoning ingredients with the noodles. Then add the spaghetti squash and cilantro. Mix once more, and eat!
- Serve slightly warm (my preference :), room temperature, or chilled. All ways are delicious.
Recipe adapted from Dumpling Club.