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These Sesame Butternut Squash Noodles are super simple and extremely healthy! Pan fried noodles with onion, garlic, ginger, and sesame oil.
Let’s talk about these Pan Fried Butternut Squash Noodles!
I never thought I’d join the vegetable noodle train because I love real pasta with the passion of 1000 suns, but here we are! I was convinced. Mostly because my grocery store has started selling spiralized vegetables all over the place. Zucchini, yellow squash, sweet potato, butternut squash, etc etc. all available, ready to use at my grocery store. Convenient, yes, but also it made me realize that if I were able to make a sauce that made them taste good then maybe, just maybe, I could fool my kids into eating forkfuls of squash willingly.
And thus, the deception began.
I started by purchasing said noodles and hiding them in the fridge. If they saw that packaging, GAME OVER.
Once I got the older two to school, I was able to figure out and test this recipe that you see before you. A sweet, sesame, colorful pan of ‘noodles’ that could turn even my picky children into believers. Except my 8-year-old tried them and said “Why are these different? Why are these weird?” She ate them, but did think they were weird. My four-year-old was more concerned there was cilantro “everywhere” and my little 20 month old could have cared less. He had two helpings. He’s an awful sleeper, but will eat anything I put in front of him.
I thought they were really good, especially with extra peanuts. So so good and easy!
I kept this recipe vegetarian, but you could definitely add some ground chicken or beef. Actually, that might make it taste even better. I love meat.
Overall, this was done and ready to eat in 10 minutes. Buying the noodles already sprialized was super helpful and made my life so so easy! Of course, you could just get your own spiralizer and do it yourself! It’s really quite simple to do, just takes an extra 5 to 10 minutes.
A super-simple, extremely healthy (and tasty!) meal for your Friday.
Be sure to scroll down to grab the printable recipe and try this out soon!
Have a great weekend, friends!!
Pan Fried Sesame Butternut Squash Noodles
- 2 tablespoons olive oil
- 1/2 medium yellow onion finely diced
- 1 red bell pepper seeded and julienned
- 12 oz. butternut squash noodles spiralized
- salt & pepper to taste
- 1 clove garlic minced
- 1/4 cup soy sauce
- 3 tablespoons real maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon corn starch
- 2 tablespoons cold water
- 1/2 teaspoon dried ginger
- 2 scallions sliced
- 1/4 cup fresh cilantro chopped
- 1/4 cup salted peanuts chopped
- In a large skillet, heat olive oil over medium to medium-high heat. Saute onion 2 minutes or until lightly browned and fragrant.
- Add in red bell pepper, butternut squash noodles and, a little salt and pepper. Continually stir for the first minute to coat with residual oil in the pan. Cook another two minutes. Stir in garlic and cook until fragrant.
- While squash noodles cook, whisk ingredients for sauce together in a small bowl.
- Pour sauce over noodles in the hot pan and stir to coat noodles in the sauce as it begins to thicken. Continue cooking until butternut squash noodles are cooked to your liking.
- Remove from heat and sprinkle with scallions, cilantro, and peanuts. Serve immediately.
other recipes you might like:
Summer Vegetable Stew Recipe with Barley
I appreciate the real kid responses! I love to try new recipes but my kiddos are pretty harsh critics. Here’s hoping that will change one day!
Great recipe. Totally satisfied my craving for Thai food.
A good, healthful meal. It was a little too much sauce for my taste, but a decent flavor. After tasting the recipe, I added a squeeze of lime and a bit of chili garlic sauce (for some heat).
this was delicious and easy. I added red pepper flakes to the sauce and i added mushrooms. Next time I will use one tbsp maple syrup as its a bit too sweet for me. Also I over cooked the noodles even on low heat as I was prepping the sauce so I recommend having everything ready first. The noodles only take a few minutes to cook. I would add the garlic with the onions. Add the peppers for 2 minutes then cook for another 2 minutes with the squash for an el dente “noodle”.
Quick, easy and delicious!!! We had everything except corn starch and I had to substitute flour. But it did the trick!! It was absolutely delicious. We will keep this one in our rotation! Thank you!
This was absolutely amazing! I followed the recipe without making any changes except for leaving out the cilantro. This is a keeper!!!
The description states both garlic and ginger, but I dont see either. Do you add these to the sauce? What quantity? Thanks!
I used coconut aminos to make it gluten free, and I only put in a splash of maple syrup rather than the 3 tablespoons that were called for. It was delicious! Hubby added Thai hot sauce and really loved it.
Added green bean, kale, and garlic. Yummy 😋
[…] Sesame Butternut Squash Noodles […]
Can’t wait to try this recipe. Fit right into my required gluten-free lifestyle.
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