Blog | Weekly Specials

Asian-Style Spaghetti Squash Noodle Salad

Squashsalad-49-1200x1200

INGREDIENTS

Squash

  • 1 medium spaghetti squash, halved and seeded
  • Kosher salt, to taste
  • 1/2 cup water

Sauce/Marinade

  • 2 Tbsp brown sugar
  • 3 tsp rice vinegar
  • 2 large limes, squeezed
  • 4 tsp fish sauce
  • 2 Tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 Tbsp ginger, finely grated
  • 1 jalapeño, diced

Stir-fry

  • 1 lb Double R Ranch beef tri tip, thinly sliced
  • 2 Tbsp vegetable oil

Salad

  • 1/2 head Romaine lettuce, coarsely chopped
  • 1 cup bean sprouts
  • 1 carrot, julienned
  • 1 cucumber, halved and thinly sliced
  • 1 daikon radish, halved and thinly sliced
  • 2 scallions, thinly sliced
  • Cilantro leaves
  • 1/4 cup unsalted peanuts, chopped
  • 4 to 6 lime wedges

DIRECTIONS

Squash

Preheat oven to 375°F. Sprinkle both halves of squash with salt. Place squash cut side down on a rimmed baking sheet. Place baking sheet in oven and add 1/2 cup water. Bake until squash is tender for about 30 to 40 minutes. When squash is cool enough to handle, use a spoon to scrape the noodle-like strands from the inside of the skin. Set aside.

Sauce/Marinade

In small bowl combine sugar, vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and jalapeño. Reserve 4 tablespoons of the sauce for steak marinade. Add water to remaining sauce and refrigerate.

Beef Stir-fry

Add steak to the reserved sauce and marinate at room temperature for about 30 minutes. Heat oil in wok over high heat. Add beef and sear steak until done, about 3 minutes per side.

Assembly

Divide squash and lettuce among bowls. Top noodles and lettuce with cooked beef and remaining vegetables. Drizzle lightly with sauce and garnish with cilantro and peanuts. Serve with lemon wedges.
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