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Spaghetti Squash Yakisoba Style

Caroline Phelps
  • 36 minutes
  • Serves 4

INGREDIENTS

1 cup

Coleslaw mix of carrots and cabbage

1

Onion, small

1 tsp

Red chile, dried

2

stalks Scallions

10

Shiitake mushrooms

1 1/2 lb

Spaghetti squash

2 tbsp

Soy sauce

2 tbsp

Soy sauce or regular soy sauce, dark

1/2 tbsp

Granulated sugar

1

Salt and white pepper

1 tbsp

Sesame seeds

1 tbsp

Vegetable oil or other neutral oil