Singapore Spaghetti Squash Noodles

These Singapore Spaghetti Squash Noodles are a healthy twist on a classic dish. Low-carb, loaded with veggies, and so flavorful. Make this for a delicious dinner and take-out at home!

Singapore Spaghetti Squash Noodles

I’m just going to go straight into talking about how amazing and delicious this recipe is. Not to toot my own horn but this dish is super flavorful, filling, healthy and full of nutrients. It has quickly become one of my top favorite recipes I’ve ever created on this blog!

Highly recommend making this tasty dish for you and your loved ones. It’s sure to be a hit and everyone will love it. Singapore Noodles is a popular take-out dish. This version brings those classic flavors in a much healthier way.

Ingredients needed to make Singapore Spaghetti Squash Noodles:

• Spaghetti Squash Noodles– You want to cook your spaghetti squash first. Get recipe and directions for the best method for cooking spaghetti squash here. 
• Chicken Breasts– Chicken thighs work too. 
• Shrimp– Use large plump shrimp. 
• Vegetables– Red bell peppers, large carrots, zucchini, and mushrooms. 
• Eggs– Lightly whisked. 
• Aromatics– Green onions, garlic cloves, fresh ginger.
• Spices– Coconut aminos, curry powder, ground turmeric, pink sea salt, black pepper.
• Sesame Oil– For drizzling at the end and elevating authentic flavors of Singapore noodles. 
• Avocado Oil– For cooking.

Equipment needed to make Singapore Spaghetti Squash Noodles:

• Wok– A large wok to comfortably cook everything in. 
• Mixing Bowls– You will need a few mixing bowls to prep your ingredients like chicken, shrimp and whisking eggs.
• Whisk– To lightly whisk eggs.

How to make Spaghetti Squash Noodles:

• Step 1– Pat dry chicken breasts and cut into small cubes. Sprinkle with salt and pepper to taste. Peel and devein shrimp. Sprinkle shrimp with salt and pepper to taste as well. 
• Step 2– Crack eggs in a small mixing bowl and whisk together. Place a wok on stovetop and bring to a heat on medium-high. Drizzle wok with 1 tablespoon of avocado oil. Pour in eggs and scramble until eggs are cooked through. Remove eggs from wok and set aside. 
• Step 3– Clean wok and place back on stovetop. Drizzle 1 tablespoon of avocado oil over wok and bring back to a heat on medium-high. Toss in cubed chicken and cook until browned. About 7-8 minutes. 
• Step 4– While chicken cooks, peel and julienne carrots and bell peppers. Cut zucchini into 4 halves and slice. Mince garlic and thinly slice green onions diagonally. Peel and grate ginger. Remove chicken from wok and set aside. 
• Step 5– Clean wok and place back on stovetop. Drizzle 1 tablespoon of avocado oil over wok and bring back to a heat on medium-high. Toss in shrimp and cook until it starts to turn pink and opaque. About 2-3 minutes. Remove shrimp from wok and set aside. 
• Step 6– Clean wok once again and place back on stovetop. Drizzle remaining avocado oil over wok and bring back to a heat on medium-high. Toss in garlic and green onions and stir fry for 2 minutes. Toss in carrots and stir fry for 2-3 minutes. Stir in zucchini, mushrooms, and bell pepper and stir fry until soft. About 4-6 minutes. While veggies are stir frying drizzle with coconut aminos, toss in ginger, sprinkle curry powder, turmeric, salt and pepper. 
• Step 7– Return cooked chicken and shrimp into wok with veggies and give it a good stir. Sir in scrambled eggs. Add in cooked spaghetti squash giving everything a good toss. Drizzle with sesame oil and toss once again. 
• Step 8– Remove from heat and garnish with more thinly sliced green onions if desired. Serve and enjoy!

Tips and Substitutions:

1. Scramble eggs separate from the other ingredients- Scrambling the eggs along with everything else will result in everything getting mushy. Especially the spaghetti squash.
2. Switch up your veggies- Use any variation of veggies you may prefer or already have. Broccoli, eggplant, peas, etc. are great too.
3. No wok?- Use a large cast iron skillet.
4. Substitute for coconut aminos- Tamari sauce or liquid aminos are great substitutes as they are gluten-free too.

Variations:

1. Use other protein– You can also use chicken thighs or pork as this is how Singapore noodles are traditionally served. 
2. Use other veggies- Use any variation of veggies you may prefer or already have. Broccoli, eggplant, peas, etc. are great too. 
3. Switch up the noodles– You can use other veggie noodles like zucchini, sweet potato or beets.

Singapore Spaghetti Squash Noodles FAQ’s:

What are Singapore Noodles?

If you’re not familiar with Singapore Noodles it is a meal you typically find in Chinese or Cantonese restaurants. Despite its name it is not originally a dish from Singapore. It uses a lot of Asian flavors which is probably why I love it so much. I’m a big fan of Asian cuisine and it’s versatile dishes. Singapore Noodles usually calls for rice noodles in most recipes.

How to make Singapore Noodles healthy?

The main goal with this recipe was to make it healthier without compromising its original flavors. All the original spices and oils are used in this version to keep the unique taste you find in the authentic noodles.

At the same time, additional veggies are called for in this recipe than you would usually find in other Singapore Noodles. Different versions of Singapore Noodles call for a variety of different vegetables. I like to use a good amount of  veggies for added nutrients and flavors.

Another swap that was made in this recipe is using spaghetti squash as supposed to traditional rice noodles. This change adds so many more nutrients while making it a low-carb meal. Substituting the rice noodles for spaghetti squash doesn’t compromise the taste at all. Some may even say that the squash makes it that much more delicious. It perfectly compliments the rest of the flavors.

Do spaghetti squash noodles need to be cooked ahead?

Yes. The spaghetti squash needs to be cooked first to then remove the “noodles” from it. You can find the full recipe and directions for the best method for cooking spaghetti squash here.

Meal Prepping it:

These Singapore Spaghetti Squash Noodles are a great recipe to make when you’re looking for something new or something different. They’re also perfect for meal prepping since this recipe makes a good amount of servings. Meal prep for dinner, lunches for the week ahead, or even for a night-in as an alterative to take-out. 

Another great option to meal prep this recipe is to prep your veggies ahead. Make your spaghetti squash ahead of time. Save your noodles for the day you’re ready to make this dish. You can also prep your bell peppers, carrots and zucchini ahead of time.

Did you like this Singapore Spaghetti Squash Noodles recipe? You may also like these other Spaghetti Squash recipes:

• How to make Spaghetti Squash Noodles
• Spaghetti Squash Boats (with Roasted Veggie Turkey Meat Sauce)

Looking for more healthy take out alternatives? Try these delicious and easy recipes:

• Vegan Lomo Saltado with Homemade Crispy French Fries
• Shrimp Fried Rice
• Easy Chicken Fried Rice
• Gluten-Free Chicken Teriyaki 
• Slow Cooker Carne Asada Tacos
• Shrimp Fajitas

5 from 3 votes

Print

Singapore Spaghetti Squash Noodles

These Singapore Spaghetti Squash Noodles are a healthy twist on a classic dish. Low-carb, loaded with veggies, and so flavorful. Make this for a delicious dinner and take-out at home!

Course Main Course

Cuisine American, Chinese

Keyword Singapore Spaghetti Squash Noodles

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 servings

Calories 499 kcal

Author Angelica Arias

Ingredients

• 4 cups cooked spaghetti squash
• 2 chicken breasts
• 1 lb shrimp (peeled and deveined)
• 2 red bell peppers
• 1 large carrot
• 1 zucchini
• 2 cups sliced mushrooms
• 2 eggs
• 3 green onions (plus more for garnish)
• 3 garlic cloves
• 1 tsp grated fresh ginger
• 1/4 cup coconut aminos
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1 tsp pink sea salt
• 1/2 tsp black pepper
• 4 tbsp avocado oil (divided)
• 1 tbsp sesame oil

Instructions

1. Pat dry chicken breasts and cut into small cubes. Sprinkle with salt and pepper to taste. Peel and devein shrimp. Sprinkle shrimp with salt and pepper to taste as well.

2. Crack eggs in a small mixing bowl and whisk together. Place a wok on stovetop and bring to a heat on medium-high. Drizzle wok with 1 tablespoon of avocado oil. Pour in eggs and scramble until eggs are cooked through. Remove eggs from wok and set aside.

3. Clean wok and place back on stovetop. Drizzle 1 tablespoon of avocado oil over wok and bring back to a heat on medium-high. Toss in cubed chicken and cook until browned. About 7-8 minutes.

4. While chicken cooks, peel and julienne carrots and bell peppers. Cut zucchini into 4 halves and slice. Mince garlic and thinly slice green onions diagonally. Peel and grate ginger. Remove chicken from wok and set aside.

5. Clean wok and place back on stovetop. Drizzle 1 tablespoon of avocado oil over wok and bring back to a heat on medium-high. Toss in shrimp and cook until it starts to turn pink and opaque. About 2-3 minutes. Remove shrimp from wok and set aside.

6. Clean wok once again and place back on stovetop. Drizzle remaining avocado oil over wok and bring back to a heat on medium-high. Toss in garlic and green onions and stir fry for 2 minutes. Toss in carrots and stir fry for 2-3 minutes. Stir in zucchini, mushrooms, and bell pepper and stir fry until soft. About 4-6 minutes. While veggies are stir frying drizzle with coconut aminos, toss in ginger, sprinkle curry powder, turmeric, salt and pepper.

7. Return cooked chicken and shrimp into wok with veggies and give it a good stir. Sir in scrambled eggs. Add in cooked spaghetti squash giving everything a good toss. Drizzle with sesame oil and toss once again.

8. Remove from heat and garnish with more thinly sliced green onions if desired. Serve and enjoy!

Recipe Notes

Tips and Substitutions:

1. Scramble eggs separate from the other ingredients- Scrambling the eggs along with everything else will result in everything getting mushy. Especially the spaghetti squash.
2. Switch up your veggies- Use any variation of veggies you may prefer or already have. Broccoli, eggplant, peas, etc. are great too.
3. No wok?- Use a large cast iron skillet.
4. Substitute for coconut aminos- Tamari sauce or liquid aminos are great substitutes as they are gluten-free too.

Nutrition Facts

Singapore Spaghetti Squash Noodles

Amount per Serving

Calories

499

% Daily Value*

Fat

 

24

g

37

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.03

g

Polyunsaturated Fat

 

5

g

Monounsaturated Fat

 

13

g

Cholesterol

 

337

mg

112

%

Sodium

 

1251

mg

54

%

Potassium

 

1356

mg

39

%

Carbohydrates

 

19

g

6

%

Fiber

 

4

g

17

%

Sugar

 

7

g

8

%

Protein

 

53

g

106

%

Vitamin A

 

4849

IU

97

%

Vitamin C

 

91

mg

110

%

Calcium

 

148

mg

15

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

*Post updated as of 3/10/2020