Yakisoba is a Japanese fried noodle dish that I became familiar with at a neighborhood restaurant called Tomo’s (meaning Friend’s). In high school, I ate there as often as I could. Most often I would order chicken or beef yakisoba. I was practically obsessed with the crunchy vegetables with the soy sauce and sesame-flavored noodles.
Recently I stumbled upon a recipe for a lower carb version of yakisoba. I haven’t had much luck with spaghetti squash in the past. I find it difficult to cut apart and cumbersome to cook. I was shocked when the recipe said I could microwave it! What a difference from baking for 40 minutes. This quick and tasty low carb meal is perfect for your dinner on Meatless Mondays.
- 1 1/2 lbs. spaghetti squash
- 1 small onion, chopped
- shiitake mushrooms
- 2 stalks scallions, chopped
- 1+ cup cloeslaw mix of carrots and cabbage
- 1 Tbsp sesame oil
- 1 tsp dried red chile
- 4 Tbsp soy sauce
- 1/2 Tbsp granulated sugar
- salt and pepper, to taste
1) Slice the spaghetti squash in half lengthwise. Place it cut side down on a microwave safe plate. Microwave for 10 minutes.
Prior to cooking, remember to scoop out the seeds with a spoon!
2) Mix the sugar and soy sauce together while the squash cooks.
2) Remove from the microwave. If soft enough, drag a fork across the inside to make “spaghetti.” If too hard, continue microwaving.
3) In a large pan over high heat, add sesame oil. Cook the onions until soft (2-3 minutes). Add the coleslaw mix and red chile. Cook for another 2 minutes.
4) Add the mushrooms. Cook for another 2 minutes.
I cooked mine separately because Boyfriend doesn’t care for mushrooms. This was not a good idea. The mushroom flavor was so strong without being properly cooked and mixed in the stir-fry.
5) Add the spaghetti squash, scallions, and sauce. Mix well. Cook for 2 minutes, then serve.
Final Thoughts: Spaghetti squash has always been a tedious vegetable to cook. Had I known I could microwave it, I would have tried more recipes! This was so delicious and filling even without meat or tofu. Boyfriend and his brother gobbled it up without even realizing it was vegetarian. The coleslaw mix was another surprise. I’ll definitely be using it in future stir-fry recipes. Boyfriend suggests I try meat for the next time I make it. Once spaghetti squash is actually in season, expect me to be cooking more of this!