Malaysian Squash Noodles

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

Nutrition (For one serving)

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


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


  • 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


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),


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!

Raw food recipes sent to your inbox

Privacy Policy | T&Cs | Contact