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So, are you ready for another noodle bowl?!?

Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce | @hbharvest

I know I had one up last week, but I guess something about January screams noodles and bowl to me.

I am surely an odd one.

Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce | @hbharvest Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce | @hbharvest

Keeping things short today because I am trying to get myself all caught up on cooking and things in the kitchen this week. Last week I was kicked out of the kitchen for three days in a row so now I’m playing catch up.

Plus, Sunday was my mom’s Birthday. This meant I spent all day making two cakes and a french toast breakfast complete with blackberry syrup, coconut whipped cream and fresh fruit…and a side of hot chocolate! That’s just the way my mom rolls…the extra delish way.

Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce | @hbharvest

Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce | @hbharvest

Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce | @hbharvest

Anyway, I want to tell you all about these Vietnamese lemongrass beef bowls.

They are loaded with spaghetti squash and topped with bok choy and mushrooms. The lemongrass beef, wow, I am not even a beef person and the flavor of this beef is just spot on awesome.

Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce | @hbharvest

If you have never had lemongrass, it basically just looks like a tall stalk of grass and it softens once cooked. It’s got a great, subtle flavor that to me seems very fresh.

It’s perfect when used in marinade, soups and salads. You have to try it!

Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce | @hbharvest

My favorite thing about these bowls is that they are pretty easy to make. You just have to marinate the beef for at least 20 minutes and while that is happening, you can either roast or microwave the spaghetti squash (I gave options for both). While the squash is cooking, you can start caramelizing the mushrooms and bok choy. From there you will need to caramelize the steak. Then quickly make the peanut sauce and simply throw it all together.

Pretty simple, and perfect for a Monday, dontcha’ think?

Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce | @hbharvest

Oh, in my opinion, peanut sauce should be put on pretty much all Asian and Thai dishes. It’s so good, like addicting good. Peanut sauce on everything!

Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce | @hbharvest

Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce.

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 BOWLS
Calories Per Serving: 734 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 2 tablespoons fresh lemongrass chopped (or 1 tablespoon lemon grass paste)
  • 2 tablespoons fresh ginger grated
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce found in the asian aisle of most grocery stores
  • 2 cloves garlic minced or grated
  • 1 pound beef skirt steak sliced thin against the grain
  • 1 medium sized spaghetti squash
  • 3 tablespoons peanut or sesame oil
  • 1 head bok choy chopped
  • 8 ounces mushrooms sliced
  • chopped peanuts sliced red chilies, shredded carrots, fresh mint, fresh thai, chopped lemongrass, for serving

Peanut Sauce


  • In a bowl, whisk together the lemongrass, ginger, honey, soy sauce, fish sauce and garlic. Add the steak to a ziploc bag or glass bowl. Pour the marinade over the steak. Seal the bag and allow the steak to sit for 20-30 minutes or in the fridge overnight.
  • Meanwhile, cook the spaghetti squash.* Pierce the squash 6 or 7 times with a sharp knife. Microwave on 100 percent power (high) for about 15 minutes or until tender, turning squash every 5 minutes throughout cooking. Cut squash in half lengthwise and allow to cool slightly.
  • While the squash is cooking, heat a large skillet over medium high heat. Add a drizzle of peanut oil and once hot add the bok choy and mushrooms. Cook for about 10 minutes or until the bok choy is wilted and the mushrooms caramelized. Season with salt and pepper to taste. Remove the veggies from the skillet to plate and cover with foil to keep warm.
  • Return the skillet to high heat. Add a drizzle of oil and once hot, add the steak and caramelize for about 2-3 minutes, then toss and cook another 2-3 minutes or until cooked throughout. If there is any marinade left in the bowl or bag, pour that over the steak and cook a minute longer. Slide the steak onto the plate with veggies and cover with foil to keep warm.
  • To make the peanut sauce add the coconut milk, peanut butter, brown sugar, soy sauce and thai red curry paste to a medium size pot. Place the pot over medium heat and bring to a low boil, stirring until the peanut butter melts into the coconut milk and the brown sugar has dissolved to make a smooth peanut sauce.
  • To serve, scrape the spaghetti squash away from its rind divide among bowls. Top with bok choy and mushrooms and then add the streak. Drizzle with the peanut sauce and then top with your desired toppings. Enjoy!


*If you have time, roast your spaghetti squash instead of microwaving it. Preheat the oven to 400 degrees F. Slice the squash lengthwise and rub a drizzle of oil all over the cut side of both squash halves, then sprinkle with salt and pepper. Place cut side down on a baking sheet and bake about 30 minutes (I like to roast the garlic + squash at the same time), or until the squash is just tender enough to scrape into strands. You want the squash to be barely tender, it will continue cooking later. Remove from the oven and scrape the squash into strands. Toss with 1 tablespoon olive oil.

Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce | @hbharvest

What do you say? Let’s kick Monday in the butt with some killer noodle bowls!

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  1. 5 stars
    So so so good! Sliced up some tenderloin tips that I got in my meat box instead of skirt steak… it was so perfect – melting in my mouth! Also this peanut sauce is so good I could just eat it with a spoon! Topped with basil, cilantro, scallions, chopped peanuts, and squeeze of lime.

  2. 5 stars
    My whole family said this is the best food I’ve ever made. But they also say that about it beeybrecipe I make if yours. I’m a total #fangirl and we love everything you make!! I have a picture but I can’t figure out how to post it.

    1. I am really glad this recipe turned out so amazing for you, Alyssa! Thank you so much for trying this one! It is best to post on Instagram if you are able to! Otherwise, to post on here you will need to change the photo to a URL! xTieghan

  3. 5 stars
    I love that when I get a veggie in my produce box that I’m not quite sure what to do with (bok choy, in this case), that I can just type it in the half baked harvest search bar. I am never disappointed! Loved this recipe.

    1. Hi Laura,
      Yes sorry for the confusion, it is 1-14 ounce can of coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. With regards to the coconut milk, does the recipe call for one 14-ounce can?
    the text in the recipe for this ingredient is not clear.

    1. Hi Rachel, you need one (14 ounce) can of coconut milk. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  5. So i have made this a few times now and it is one of the most delicious things i have ever made. That being said, it is not a quick, easy throw together meal in my opinion. There is a lot going on here – a ton of chopping and prep. You have to cut up the meat, make the marinade, cut up the veg., make the peanut sauce, bake or micro the squash then prep that, all before you even start cooking. Oh, i forgot the cutting up of the garnishes! I am a very experienced cook and it is quite time consuming.
    But i really do love this recipe – i had just never actually read the blog post for it yet and saw that you wrote it was a quick meal and just wanted to throw my 2 cents in. It is a definite must make, though for those who haven’t tried it – worth the time!

  6. I’d love to make this for my dinner guests tonight, but we don’t eat red meat. Is there an alternative to the beef steak, like turkey or chicken, that would still taste as good?

    1. Hey Bill!

      I am sure chicken will work great in place of the beef. Let me know if you have any questions. Thanks!

  7. Really enjoyed making this today; however, I was at a loss for the amt. of actual calories consumed. I have been logging my food for the last 1-1/2 yrs. and have lost 125+ lbs. doing so, but this one stumped me. gave me an approximation of calories as 367 using light coconut milk with the recipe making a total of six (6) serving. I’m pretty sure that even with my increasing the amount of liquid for this recipe, it wasn’t 6 servings. Gonna’ tweak the recipe further to cut down on the cals. Perhaps using chicken breasts next time. Other than that, it was delish! Thank you.

  8. OMG! Made this for dinner tonight, and it was DELICIOUS! And I may or may not have drowned my “noodle bowl” with the peanut butter sauce…
    I did not have any bok choy on hand, so I used spinach instead and omitted the brown sugar in the peanut butter sauce, because I don’t like my food too sweet and I find the coconut milk sweet enough.
    But again REALLY D-E-L-I-C-I-O-U-S!!

  9. Hi, thank you for posting this recipe! I plan to make it tonight but with chicken (NYC prime steak cuts are just too much for my wallet right now!). Question: how long with the peanut sauce keep for? Can I freeze part of it? I could cut the recipe in half I suppose but I always end up wasting half of the coconut milk when I do. Thanks for your recipes/help! 🙂

    1. The peanut sauce will keep one week and freezes amazingly!! Let me know if you have any other questions and I hope you love this! 🙂

  10. Thank you for sharing such a beautiful recipe, I love spaghetti squash. I was wondering if I could substitute tahini for the peanut butter and coconut aminos for the soy sauce? I can’t digest peanuts/nuts or soy 🙁

  11. So I made this last night and it was spot on!! Incredible flavor!!! Wonderful recipe!! Next time I will take pictures, but this time we all kind of started eating before I thought about a photo! haha!

  12. Just made this for dinner tonight and it was fabulous! The combination of textures, flavors, and colors is wonderful. That caramelized beef – delicious! And I love the spaghetti squash instead of noodles. You nailed this one!

  13. That looks SO delicious, I wish I had all the ingredients to make it for supper tonight, will need to try it another day 🙂

  14. Never enough noodle bowls! One of my favorite Vietnamese restaurants is New Saigon in Denver and their 11N noodle specialty bowl is to.die!

  15. Wow, sono senza parole! Il tuo blog è bellissimo e le tue ricette FANTASTICHE!
    Sono proprio una tua fan Italiana!

  16. Agreed, Tieghan, this does sound pretty perfect for a Monday… such a creative way to liven up spaghetti squash! And peanut sauce on everything… Love it!

  17. I can’t get over your photos!!! They’re beautiful!!! I love that you made this dish with spaghetti squash. Most people seemed scared of it. Brilliant!

  18. Your recipe looks amazing! but my family are not big spaghetti squash fans. What kind of pasta noodle would you recommend using instead?

  19. Wow – this sounds incredible! I have several ingredients already and a bunch of Asian markets nearby to pick up the rest…woo hoo!
    I recently discovered an amazing way to prepare fresh Shitake mushrooms. After cleaning, slice them into 1/2″ chunks and drizzle with some quality oil & season before roasting in the oven. Can’t recall the temp, but possibly 400 degrees for 15-20 minutes or so. The flavor is fantastic and the roasting gives the mushrooms and nice “chew” to them….I’ll add those to this bowl recipe. Thank you so much!!

  20. This looks delish! I love lemon grass but have never personally cooked with it…and I love that the noodles are spaghetti squash. And finally…yes to peanut sauce on everything, yum!

  21. Yup! Keep the noodle bowls coming! I’ve been eying the lemongrass stalks at the store, now I can pick a few up and make this!

  22. I will drool over as many noodle bowls you post that look as delicious as this! Yum!

  23. What a great way to eat spaghetti squash!! I am also peanut sauce obsessed too! Definitely need to give this a try!

  24. There’s no such thing as having too many noodle bowls. I’m dying to eat this right now! YUM!

  25. Yum! Can’t wait to try this one! My Dad’s B-day was Sunday too – but he lives 9 hrs from me, so all he got was a gift card and a phone call! You are an awesome daughter!

  26. Giiiiirl, you could show me food in bowls for the rest of eternity and I’d be one happy camper. Spaghetti squash? You speak my love language 🙂

  27. Her birthday sounds wonderful! How awesome are you for whipping up such a delicious day of treats? And this noodle bowl looks amazing! I have to be honest, I’ve had some bad experiences with lemongrass but I am tempted to give it another go with this recipe!

  28. HAPPY BIRTHDAY to your Mom!!! You could have used some of her birthday bash for your pics and written it as your blog for today. Ha!!

    1. Hey! Sorry I totally left the beef out of the recipe. It is fix now, but you need 1 pound beef skirt steak, sliced thin against the grain. Hope you love this!

  29. Happy belated Bday to Mama HBH! This is totally my kind of dinner. I could eat Spag Squash alllll day long and peanut sauce needs to be on ALL the things! Pinned 🙂

  30. I love the unique combination of this noodle bowl, but that peanut sauce? Wow, I’m ready to pour that over my cheerios (I’m not kidding!) Wow. The creativity.

    1. Hey! Sorry I totally left the beef out of the recipe. It is fix now, but you need 1 pound beef skirt steak, sliced thin against the grain. Hope you love this!

  31. Looking at that bowl makes me think of spring.
    Also how good it looks–I could just dive in.
    Oh what kind of cakes did you make for your mom?
    Just had a call–off school for ice day–ugh–but I think I’ll go out for salad–lol.