I really wanted to come up with a noodle dish that will utilise your spiraliser, because let’s be honest, we’ve all made courgette noodles with tomato sauce enough 🙂
What I really love about this Malaysian Squash Noodle dish is that it looks like it should have taken a long time to prepare, but in reality, there’s just one sauce to blend, the squash to spiralise, and then you’re done.
If you can find a Malaysian curry powder, you can use it to replace the turmeric, fennel, clove, nutmeg and cumin in the recipe. And yes, you could also use fresh turmeric instead of the dry powder.
You’ll notice in the recipe below that I mention you can garnish with crushed cashews or almonds.
I went all fancy when I first made this recipe and used curried cashews. You can make curried cashews by soaking the cashews for an hour or so, then rinsing and tossing in curry powder, maple syrup, lime juice and a little salt. Then you’d just dehydrate for around 14 hours, until they’re completely dry.
You may notice that they’re nowhere to be seen in the picture, because after all that, I left them in the dehydrator (doh!). They were still tasty though, as is this dish.