Spaghetti Squash 'Chow Mein'

Spaghetti Squash 'Chow Mein'

A stir fry with courgette and green beans

Calling this recipe a chow mein is I admit a bit or a stretch, but it holds true to the beating heart of a chow mein. A Southern Chinese dish that literally means fried noodles with vegetables, that became a household staple, a base from which to express locality, seasonality and personality. 

With migration, chow mein went with, adapting along the way to express the native ingredients and culture. A perfect expression of terroir. With this in mind, and a healthy degree of artistic license, this recipe is a Sandy Lane chow mein. Quick, hot and delicious. 

Serves 4
Preparation time: 45 minutes
Cooking time:10 minutes

Ingredients:
1 large or 2 small spaghetti squash
Butter
Sea salt flakes
Rapeseed oil
1 onion
2 cloves garlic
1 chilli (optional)
1 courgette
250g +/- green beans

Preheat the oven to 190°C

1.                Preparation is key to a stir fry, so begin by cooking the squash. Cut them in half and scoop out the seeds, then add a thumb of butter to the cavity and season with salt. Cover with foil and bake in the hot oven on a roasting try for 20 minutes. Remove the foil and continue to bake until tender, for around 20 minutes, to dry out the flesh.

2.               While the squash is roasting prepare the other ingredients. Cut the courgette in half along its length and then into slices. Cut the beans in half on a heavy angle, slice the onion and garlic then the chilli for a spicy version.

3.               Once the squash is tender, remove from the oven and once it is cool enough to handle, scoop out the flesh into a bowl.

4.               Heat a generous puddle of oil in a large frying pan and add the onion. Cook until it is translucent and the edges begin to brown, then add the garlic and courgette. Once the courgettes are singed at the edges add the beans and chilli (optional), then cook for a minute or two before adding the squash. 

5.               Stir fry for a few minutes and serve. 

Serve with fermented tomato hot sauce.

Chef Notes:
1.                Season this stir fry with anything you have to hand from fresh herbs or a pinch of 5 spice.

Robin Popham