Opo Squash Thai Thin Rice Noodles Recipe
Opo Squash and Thai Thin Rice Noodles Recipe
Prep Time
22 mins
Cook Time
33 mins
Total Time
55 mins

Course: Main Course, Soup
Cuisine: Asian, Chinese, Filipino, Indian, Mediterranean, Philippines, Southeast Asia
Keyword: asian vegetable recipes, opo squash recipe, thai thin rice noodles recipe
Servings: 5
  • 1 medium opo/upo squash, peeled and sliced
  • 1/2 lb. chicken breast, cut in strips
  • 1 box Thai thin rice noodles, just use half
  • 1 box chicken stock
  • 2 tbsp tomato paste
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 tbsp vegetable oil
  • salt & pepper, to taste
  1. Heat vegetable oil in a large stockpot over medium-high heat.

  2. Saute onions and garlic.

  3. Toss in chicken. Stir until cooked, they turn white.

  4. Add opo. Stir well. Cover and cook for 5 minutes.

  5. Uncover and slightly mix. Then add the tomato paste and stir well. 

  6. Add chicken stock. Use the whole box, then mix, stir to blend.

  7. Add the rice noodles and submerge into the soup. Cover. Reduce heat to medium. Cook for 15-20 minutes.

  8. Uncover and stir. Add salt and pepper. Stir well and taste. You can also use bouillon instead of salt. If not satisfied with the taste, and turn off the heat.

  9. Serve with rice, bread or just the way it is.