Easy Dan Dan Noodles (Made with Spaghetti Squash!)
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course, Lunch, Dinner
Easy Dan Dan Noodles (Made with Spaghetti Squash!)
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Ready to spice up your squash game? Jam packed with flavor, deliciousness, and some heat, this low carb dan dan noodles “spicy noodles” recipe is better than take-out and healthy too. This spaghetti squash recipe is irresistibly delicious and ready to go in no time!
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Ingredients
for the spaghetti squash boats
- 1 medium spaghetti squash quartered
- 2 tbsp extra-virgin olive oil
- salt to taste, sea salt
- black pepper to taste, freshly ground
for the spicy chili oil
- ½ cup sesame oil
- 6 garlic thinly sliced, cloves
- 1-2 tbsp red pepper flakes crushed
for the ground chicken and dan dan sauce
- ½ cup coconut aminos
- ¼ cup hoisin sauce
- 3 tbsp peanut butter
- 2 tbsp white wine vinegar
- 1 tbsp honey
- ¼ cup broth
- 1 pound ground chicken or pork
- 4 green onions diced, for serving
Instructions
- Preheat oven to 400 degrees. Slice spaghetti squash in half lengthwise, scoop out the seeds and then cut in half widthwise to form 4 pieces (boats). Use a fork to poke holes into the skin and drizzle all over with olive oil. Season with salt and pepper to taste and place face down on a baking sheet; roast 30-35 minutes, then let cool.
- Heat a large skillet over medium heat. Add sesame oil, sliced garlic and chili flakes. Cook until the garlic is fragrant; 4-5 minutes. Carefully pour the oil into a heat proof glass jar or bowl and set aside.
- In a medium bowl combine coconut aminos, hoisin sauce, peanut butter, white wine vinegar, honey and broth.
- Place the skillet used to make chili oil over medium high heat and add 1-2 tablespoons of the chili oil along with the ground chicken. Brown all over, breaking it up as it cooks into small pieces; 5-6 minutes. Slowly pour in the coconut aminos and peanut butter mixture
- Bring mixture to a simmer a cook until sauce completely coats the chicken and begins to caramelize. Stir in 3-4 tablespoons of chili oil and remove from heat.
- When cooled, fluff the spaghetti squash boats with a fork. Spoon the ground chicken mixture equally over each one. Top with green onion and additional chili oil, if desired.
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