I had this one type of squash which I think is called tiger melon. It is either in squash or melon family which I am not sure. I seen it at the store I go to and it was very reasonable. I never had eaten it before so I got adventerous tastebuds. I have cut it in half, taken the seeds out and peeled it before I have cut it in to tiny pieces and cooked it.
I then seen the packages of ramen type noodles that I buy that are the halal version. They are usually indomie, maggi, knorr, chings, etc. This recipe is for all types of squash. It is 1 squash that is perfect for this recipe or 3 zucchinis or Italian yellow squash is perfect too.
If using accorn butternut or spaghetti squash preheat the oven to 400F or 200C Cut these type of squash in half and remove the seeds. Spray roasting pan with cooking spray.Cook for 40 minutes or until tender unseasoned.
With the smaller squashes like tiger melon, chayote, zucchinis and yellow squash. Cut in to small pieces and put it in a pot and fill it up with water and cover and let it cook for 20 minutes or until tender.
With baked squash the skins should peel right off after cooking. cut in tiny pieces and add to pot with water covering it. In the pot with the cooked squash add the seasoning packet from the noodle of choice you are about to use. Add the cake of ramen noodle type. Cook until soft. Add 3 dashes of maggi or knorr aroma 1 dab of either crab paste or shrimp paste, or 1 tsp of fish sauce.
The optionals are 1 chicken egg or 4 quail eggs to the noodles and cook until done and adding 1 can of any type of canned fish can be used. They can be in brine, oil or tomato sauce. This gets added in at the very last minute.
If using canned fish do not drain because it gives noodles gives it great flavor. Eat up and enjoy.
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