Malaysian Squash Noodles

This Malaysian Squash Noodle dish is in a white bowl on top of an Asian textured food place mat.

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.

Rate This Recipe
4.75 from 4 votes

Malaysian Squash Noodles

A hearty and healing raw courgette noodle dish
Servings1

Nutrition (For one serving)

Calories: 546kcalCarbohydrates: 51gProtein: 18gFat: 33gSaturated Fat: 9gSodium: 1608mgPotassium: 1745mgFiber: 18gSugar: 23gVitamin A: 1675IUVitamin C: 176mgCalcium: 107mgIron: 7mg

Ingredients

The noodles

  • 1 courgette zucchini
  • 1 yellow summer squash
  • 1 tsp sesame oil cold pressed
  • 2 1/2 oz shiitake mushrooms
  • 3 1/2 oz mung bean sprouts
  • 1 1/2 oz mangetout peas

The sauce

  • 3 tbsp coconut manna butter
  • 1 cup water or vegetable stock
  • 1/2 oz ginger peeled
  • 1/3 oz lemongrass stalk
  • 1 red chili
  • 1/2 clove garlic
  • 1/4 tsp turmeric
  • 1/4 tsp fennel seed
  • 1/8 tsp clove
  • 1/4 tsp nutmeg
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • 1 tsp lime juice
  • 1 tsp tamari
  • 1 tsp apple cider vinegar

Garnish

  • 1/2 tsp cashews or almonds, crushed
  • 1/2 tsp dulse or any dry sea vegetable flakes
  • 1/2 tsp hemp seed hearts
  • 1/2 tsp coriander cilantro

Instructions

The noodles

  • Spiralise the courgette (zucchini) and squash into noodles and transfer with a bowl with a few pinches of salt and the cold pressed oil.
  • Slice the shiitake mushrooms into strips and marinate in a splash of apple cider vinegar and tamari.

The sauce

  • Blend all ingredients in a highspeed blender until smooth.

To serve

  • Place the noodles, shiitakes, mung beans, mangetout in a serving bowl.
  • Add the sauce to bowl and garnish with crushed cashews, dulse, hemp and coriander (cilantro),

Notes

One of my subscribers describe this dish as “This was heaven in a bowl. The flavour combinations made every mouthful a taste sensation.
Rate This Recipe
4.75 from 4 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
Russell James

Post by Russell James


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June 17th, 2016

46 thoughts on “Malaysian Squash Noodles”

  1. Wow! This dish is amazing. I made it tonight. It is bursting with so many flavors that blend so well. I will be making this a lot in the future. Thank you so much! Even my husband likes it and he is a big meat eater. It is also very filling and satisfying. I didn’t have all of the ingredients the recipe required and it still cam out excellent. I cant’ wait to make it again when I have all of the ingredient!

    Reply
  2. Hi Russell,

    I got a wrap recipe from you that calls for ingredients such as ground flex seeds, zucchini, coconut butter, tamari, onion powder, sesame seeds, cashew butter etc. I made the wraps, and they were amazing! I wanted to make them again, but couldn’t find the recipe. Could you help me with this? The ingredients above are what I can remember that I put, but I don’t have the measurement. I’d really appreciate if you could direct me to the recipe! Thank you!

    Reply
  3. This was heaven in a bowl. The flavour combinations made every mouthful a taste sensation. Thank you so much for sharing

    Reply
  4. Can;t wait to make this , my husband and son are out so it will be my solo dinner treat tonight! Just need to pick up some lemongrass. I can relate to leaving things off – can’t tell you how many times I chop up fresh herbs and realize I forgot to garnish with them until halfway through! Ha ha ha! Those curried cashews sound great too!

    Reply
  5. Looks delicious. Am I missing something or is there not a print button. Too much to write out

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  6. I find it very difficult to read your recipes because the font is so light. Please think about changing it…. I have given up trying to make them out but always look forward to the videos you post.

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  7. thank you soooo much , The zucchini curried cashew was amazing , I watch all your videos and cook right along with you.A big thanks from Rosemary and Greg from Saint John NewBrunswick.

    Reply
  8. ” . . . .because let’s be honest, we’ve all made courgette noodles with tomato sauce enough ๐Ÿ™‚ ” Hahaha. LOL!

    Reply
  9. Um… this looks so delish that I am drooling right now. If I had courgettes in the house, I would be eating it – tomorrow then. Wow love the recipe.

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  10. It is raining and chilly in Vancouver. This recipe is perfect for this weather. Thank you!!!!!!

    Reply
  11. Oh this sounds and looks so yummy! Love the flavor/spice profile you created along with the texture of the tender sprouts and the density of the shiitacke, very nice with the velvety sweet slightly hot lemony broth as well as finishing off your presentation with the hemp hearts , crushed nuts dulse and chopped cilantro …Well done! Thank you so much for sharing your brilliant recipe and photo’s. Love that you shared you left your curried cashews in the dehydrator! I can so relate! I know they will be put to good use in another recipe;) Thank you for this beautiful post. I appreciate it very much.

    Reply
  12. Russell I absolutely LOVE all the recipes you post as they are easy peasy to put together. And I also appreciate that you document your ingredients in ounces too, since here in the USA I prefer to use ounces and cup measurements, When I re-create your recipes they always turn out fabulous. BTW I seems I am always having a problem with coconut “oil ” since I reside in South Florida, I wonder if I should be keeping it in the fridge rather than on the shelf as often the oil smells rancid. And I have not been able to find Coconut butter/ Manna at Wholefoods, what does it look like as I have been informed that coconut oil is basically the same as coconut butter… so very confusing– is this product semi solid and if so I guess to measure out a tablespoon I would need to “melt” the butter first ? Oh and what are mangetout peas? BIG THANKS, Russell ๐Ÿ™‚

    Reply
    • Hey Kasi, back in the day coconut oil and butter used to be referred to as the same thing, but they are now different. Coconut oil can go rancid sometimes, so yes, putting the fridge should help with that in a warm climate.

      Coconut butter is easier to measure when warmer and loser, yes.

      Reply
  13. YUUUUUUUMM !! oh goodness this looks absolutely divine – thank you Russell for this inspiration! I’ll be making it soon…. from my little VW campervan ๐Ÿ™‚

    Reply

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