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Spaghetti Squash and Glass Noodle Salad

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.

A bowl of Spaghetti Squash and Glass Noodle Salad.
Spaghetti Squash and Glass Noodle Salad.

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.

Bowls of roasted spaghetti squash, glass noodles, and cilantro.
Glass noodles, cilantro, and spaghetti squash.

This recipe is inspired by one posted on the Dumpling Club Instagram account (which I hope to try next time I am in San Francisco ^_^).

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").

Ingredients for Spaghetti Squash and Glass Noodle Salad (spaghetti squash, glass noodles, cilantro, soy sauce, Maggie, rice vinegar, sesame oil, sugar, and salt).
Ingredients for Spaghetti Squash and Glass Noodle Salad.

Ingredients

Here's what you'll need:

See below for more details on specific ingredients:

Glass noodles (also called mung bean noodles or vermicelli noodles).
Glass noodles / mung bean vermicelli.

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:

It's a versatile noodle and very easy to cook with!

A halved and roasted spaghetti squash.
Roasted spaghetti squash.

Spaghetti Squash

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

Let's cook!

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.

Seasoning the glass noodles with sesame oi.

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.

Season.
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.

A mixing bowl with roasted spaghetti squash, glass noodles, and cilantro.

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.

A bowl of Spaghetti Squash and Glass Noodle Salad.
Spaghetti Squash and Glass Noodle Salad, ready to eat ^_^

FAQs and Tips

How long does this dish keep?

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.

What to pair with this dish?

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 ^_^

A bowl of Spaghetti Squash and Glass Noodle Salad.

Spaghetti Squash and Glass Noodle Salad

Yield: 3-4 servings as a side dish
Cook Time: 1 hour
Total Time: 1 hour

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.

Instructions

  1. 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.
  2. Let cool and use a fork to pull out all the squash “noodles” (they should easily pull out like strands of spaghetti). Set aside.
  3. 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.
  4. Place the noodles in a large mixing bowl. Add the soy sauce, rice vinegar, sesame oil, Maggi, salt and sugar.
  5. Use a chopstick to mix all the seasoning ingredients with the noodles. Then add the spaghetti squash and cilantro. Mix once more, and eat!
  6. Serve slightly warm (my preference :), room temperature, or chilled. All ways are delicious.

Notes

Recipe adapted from Dumpling Club.

Mahalo for Reading!

Chris

Tuesday 27th of December 2022

Super delicious! I couldn't find Maggi sauce so I substituted Worcestershire sauce.

Kathy

Friday 6th of January 2023

Aloha Chris - Ooo that is a super good idea! I'm going to give it a try with Worcestershire next time :) - Kathy

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