Kirbie's Cravings

Singapore Noodles with Spaghetti Squash

Singapore noodles with a low carb twist using spaghetti squash noodles instead of rice noodles. This is an easy stir-fry noodle dish that is bursting with flavor. The spaghetti squash noodles soak in all the flavors of the sauce and also look very similar to the rice noodles traditionally used for this dish.

overhead photo of a plate of spaghetti squash singapore noodles
It’s spaghetti squash season! I’m always looking for new ways to use spaghetti squash. So far I’ve shared spaghetti squash breadsticks, spaghetti squash tater tots, taco spaghetti squash boats, and cheesy garlic spaghetti squash. For this recipe, the spaghetti squash strands are treated like stir fry noodles.

What are Singapore Noodles?

Singapore Noodles is not a dish from Singapore. Instead, the dish is found mainly in Chinese American restaurants. The dish is usually made with rice noodles, protein, vegetables, which are stir-fried in a savory sauce and curry powder.

For this low carb version, I replaced rice noodles with spaghetti squash noodles. In addition to being a great low carb noodles alternative, spaghetti squash noodles look very similar to the rice noodles once they are mixed with the curry.

close-up photo of a forkful of spaghetti squash

How to Cook Spaghetti Squash

The recipe uses cooked spaghetti squash noodles. There are a couple of different ways to cook spaghetti squash including cooking it in the oven, microwave, or Instant Pot.

I prefer the Instant Pot method because it is very fast and you don’t have to precut the squash open ahead of time.

How to Cook Singapore Noodles

  • The proteins and vegetables are first stir-fried separately until just cooked.
  • I recommend using a wok but a deep skillet will also work if you don’t own a wok.
  • Everything, including the noodles, is then added back into the wok. Curry powder and a savory sauce is added to the ingredients and everything is cooked until the curry and sauce is evenly mixed in.

Protein Choices for Singapore Noodles

Usually, Singapore Noodles are served with shrimp and Chinese bbq pork. As I rarely have extra bbq pork just lying around, I usually use a different protein. This dish works well with beef, chicken or tofu.

Vegetables for Singapore Noodles

I make my dish with snow peas, red bell pepper and carrots. However, you can also use other vegetables like bok choy, napa cabbage, green beans, or celery.

close-up photo of a bowl of singapore noodles

You might like my garlic parmesan spaghetti squash, too.

Spaghetti Squash Singapore Noodles

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Dishes
Cuisine: Chinese
Singapore Noodles gets a low carb twist using spaghetti squash instead of traditional rice noodles. The easy stir fry noodle dish is very flavorful and looks a lot like the original.


  • 2 lbs spaghetti squash cooked and shredded into noodle strands
  • 2 tbsp + 1 tsp cooking oil
  • 2 large eggs lightly whisked
  • 1/4 lb shrimp shelled and deveined
  • 1/4 lb chicken breast thinly sliced
  • 1/2 red bell pepper thinly sliced
  • 1/2 medium carrot thinly sliced
  • 1 cup snow peas stemmed
  • 2 cloves garlic minced
  • 2-3 tsp curry powder
  • 1 tbsp fresh cilantro leaves for garnish


  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • 1 tsp Shaoxing wine
  • 1/4 tsp sugar


  • In a small bowl, add sauce ingredients. Whisk to combine and set aside.
  • Add 1 tsp of oil to a large wok or skillet. Bring to medium heat. When oil is hot, add in whisked eggs.
  • Let eggs cook, swirling them as they cook so that the eggs become scrambled. When eggs are finished, remove from wok and set aside. Clean wok/skillet.
  • Add 1/2 tbsp oil to wok/skillet and bring to medium-high heat. Add in shrimp and chicken. Stir and cook a few minutes until everything is just cooked. Remove and set aside.
  • Add 1/2 tbsp oil to wok and bring to medium-high heat. Add in bell peppers, carrots and snow peas. Cook a few minutes until vegetables are just cooked and still very crispy. Remove and set aside.
  • Add remaining oil and garlic to wok. Bring to medium-high heat and let the garlic cook for a few seconds until the aroma of the garlic is released. Add in spaghetti squash, shrimp, chicken, bell peppers, carrots, snow peas and eggs. Drizzle sauce over ingredients.
  • Stir fry everything for a few minutes until sauce is evenly mixed in. Add in curry powder. Stir and cook until everything is evenly mixed. Taste and adjust seasoning as needed. Remove from heat. Garnish with fresh cilantro. Serve warm.


  • The 2 lbs of spaghetti squash is measured by weighing the whole spaghetti squash before cooking, removing seeds and shell.
  • I used the Instant Pot method for cooking spaghetti squash. You can also use the microwave or oven method.
  • You can replace chicken with beef, pork or tofu.
  • You can replace vegetables with green beans, napa cabbage, celery, bok choy.


Serving: 0.25of recipe, Calories: 227kcal, Carbohydrates: 13g, Protein: 17g, Fat: 12g, Saturated Fat: 2g, Sodium: 520mg, Fiber: 3g, Sugar: 5g, NET CARBS: 10

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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