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Easy Dan Dan Noodles (Made with Spaghetti Squash!)

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Course: Main Course , Lunch , Dinner
Cuisine: Chinese , American

Ingredients

for the spaghetti squash boats
  • 1 medium spaghetti squash quartered
  • 2 tbsp extra-virgin olive oil
  • sea salt to taste
  • freshly ground black pepper to taste
for the spicy chili oil
  • ½ cup sesame oil
  • 6 garlic cloves thinly sliced
  • 1-2 tbsp crushed red pepper flakes
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

    Cup of Yum
  1. 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.
  2. 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.
  3. In a medium bowl combine coconut aminos, hoisin sauce, peanut butter, white wine vinegar, honey and broth.
  4. 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
  5. 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.
  6. 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.