Asian "noodles" With Soft Boiled Egg

These delicious "noodles" are made using spaghetti squash instead of the standard rice noodle. They are the perfect way to soak up all the delicious homemade sauce that gives this dish the most amazing flavor. Ready to make a perfect soft boiled egg? I've got you covered. Delicious served warm or cold.

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Servings: 4

Prep Time: 00:20

Cook Time: 00:40

Main Ingredients

1 medium/large spaghetti squash

2 - 3 small zucchini

1 red pepper

2 carrots

4 pasture-raised eggs (optional)

1 tablespoon sesame oil

the sauce

2/3 cup braggs liquid aminos (or soy sauce)

1/4 cup full fat coconut milk (from the can)

2 tablespoons grated ginger/ginger paste

2 tablespoons curry paste

2 tablespoons fish sauce (optional for vegetarian)

4 cloves garlic

4 - 6 dates, pitted

optional toppings

roughly chopped peanuts or cashews

green onion, chopped

cilantro, chopped

sriracha hot sauce


1Preheat the oven to 375 degrees F. Line a sheet pan with foil or silpat.

2Cut the very top of your spaghetti squash off so you have a flat surface. Placing that flat surface onto the cutting board, cut your squash in 1/2 length wise. Scoop out the seeds out of both halves. Sprinkle the inside with salt and pepper, and place on the prepared baking sheet inside facing up.

3Bake for 40-60 minutes, or until you can easily scrape down the inside with a fork. Remove from oven, let cool for 5-10 minutes.

4While the squash is baking, place all sauce ingredients into a blender or food processor and blend until nice and smooth. Set sauce aside.

5Cut your zucchini, peppers, and carrots into long matchsticks. Chop up any toppings you may want and set them aside.

6Put a small pot of salted water over medium-high heat, let the water come to a boil. Once the water begins to boil, using a slotted spoon carefully drop 4 eggs into the water. Boil for 6 minutes for a soft boiled egg, 8-10 minutes for a harder boiled egg. Transfer the eggs to an ice bath or let cold water run over them until cooled. Carefully crack open eggs and set aside.

7In a large wok or sauté pan, heat over medium-high heat. Drizzle 1 tablespoons of sesame oil into the pan. Once hot, add your peppers, zucchini, and carrots. Cook for 3-5 minutes, just until the crunch is taken out and slightly cooked. Turn off the heat.

8Once spaghetti squash has cooled slightly, using a fork, scrape down the sides of the squash creating strands similar to noodles. Do this all the way around both halves. Transfer the squash “noodles” into the your walk with the sautéed vegetables, mix to combine. Pour your prepared dressing over the top, stir to coat all your vegetables with the dressing.

9In 4 separate serving dishes, portion out your Asian noodles and vegetables evenly. Top with any extra toppings you are using, cut your soft-boiled eggs in half and place each one on top of your “noodles”. Serve warm and enjoy!

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