Spaghetti Squash and Glass Noodle Salad

Method7 steps · about 1 hr

1. 1

   Step 1: Preheat the oven to 400°F (204°C). Split the whole 2–3 lb spaghetti squash lengthwise, scoop out and discard the seeds, and place both halves cut-side down on a baking sheet. Roast for about 45 minutes, until the flesh is tender and can separate into strands.

   Roast spaghetti squash · 45 minUses 1 whole spaghetti squash (2–3 lb)

2. 2

   Step 2: Let the roasted halves cool just enough to handle. Use a fork to pull out all the cooked squash strands and set them aside, leaving the skins behind.

   Uses Both roasted spaghetti-squash halves

3. 3

   Step 3: Bring a small pot of water to a boil. Add both individual bundles of dried mung bean glass noodles (2) and boil for 1 minute.

   Boil glass noodles · 1 minUses 2 individual bundles dried mung bean glass noodles (source guide: about 3 oz) · Water in the noodle pot

4. 4

   Step 4: Turn the heat off and leave the same noodles in the hot water for 3 minutes to finish hydrating. Drain, rinse and drain well again.

   Finish hydrating noodles · 3 minUses Glass noodles in hot cooking water after one-minute boil · Water for rinsing the hydrated noodles

5. 5

   Step 5: Put all the cooked, drained glass noodles in a large mixing bowl. Add 2–3 tbsp soy sauce, 1–2 tbsp Maggi seasoning, 2 tbsp rice vinegar, 1 tbsp sesame oil and 2 tsp salt, plus the optional 2 tsp sugar if using.

   Uses Hydrated rinsed and drained glass noodles · 2–3 tbsp soy sauce · 1–2 tbsp Maggi seasoning · 2 tbsp rice vinegar · 1 tbsp sesame oil · 2 tsp salt · 2 tsp sugar, optional

6. 6

   Step 6: Toss the prepared glass noodles with their seasonings until evenly coated. Add all the cooked spaghetti-squash strands and the chopped bunch of cilantro (1 bunch), and mix gently again.

   Uses Glass noodles with their measured seasoning mixture · Cooked spaghetti-squash strands · 1 bunch cilantro, chopped

7. 7

   Step 7: Serve the completed salad promptly, slightly warm or at room temperature, as the source 3–4 side portions. Or refrigerate it covered for a chilled serving. Keep leftovers in a sealed container in the refrigerator for the source 1–2 days.

   Uses Finished spaghetti-squash and glass-noodle salad with cilantro