Spaghetti Squash + China: Spaghetti Squash Singapore-style Noodles

Difficulty:

1/5

Ease of Preparation: Easy

Yield: Serves 4-6

Ingredients

1 large spaghetti squash, halved and seeded
Vegetable oil, for roasting and stir-frying
Salt
2 tablespoons (30 ml) curry powder, divided
2 tablespoons (30 ml) soy sauce
1 teaspoon (5 ml) Shaoxing wine
¼ teaspoon (1.25 ml) ground white pepper
¼ teaspoon (1.25 ml) sugar
2 large eggs, beaten
2 cups (470 ml) oyster mushrooms, torn
¼ onion, julienne
½ red bell pepper, julienne
2 cloves garlic, minced
½ carrot, bias batons
1 stalk celery, bias julienne
2 scallions, bias julienne

Method:

Preheat oven to 375 F (190 C).

Rub the cut halves of the spaghetti squash with vegetable oil and season with salt and about 1/3 of the curry powder.

Place on a rimmed baking sheet, cut side down, and roast for 45 minutes, until there is a slight give when pressed. Remove and let cool at room temperature.

When cool enough to handle, use a fork to carefully remove the strands of squash from the skin and set strands aside until needed. Discard the skins.

In a small bowl, combine another 1/3 of the curry powder, soy sauce, Shaoxing wine, white pepper, and sugar. Mix well and set aside.

Heat oil in a wok over high heat, tilting to swirl oil, until smoking.

Add the eggs to the wok and let cook undisturbed for about 10 seconds, then gently move back and forth until they start to firm up. Break into small pieces, then set aside in a large bowl.

Wipe the wok clean and return to high heat, add more oil, and heat until smoking.

Add oyster mushrooms and stir-fry for 30 seconds, until starting to soften and brown.

Add the red bell pepper, carrots, and celery and stir for another 30 seconds. Add the garlic and toss.

Add the remaining curry powder, season with salt, and cook, tossing, until curry is evenly distributed. Scrape wok contents into bowl with eggs.

Wipe the wok clean again and heat more oil over high heat until smoking.

Add the strands of spaghetti squash and stir-fry for 30 seconds. Stir in sauce until evenly distributed.

Return egg, mushrooms, and vegetables to wok and stir-fry until everything is evenly combined, about 30 seconds. Season with salt and remove from heat.

Add scallions, mix well, and transfer to a large serving bowl. Enjoy immediately.