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Roasted Vegetables With Noodles

Fettuccine.Inn's picture
Ingredients
  Soy sauce 5 Tablespoon, divided
  Peanut oil/Vegetable oil 3 Tablespoon
  Rice vinegar 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Large mushrooms 1⁄2 Pound (Fresh)
  Shallots 4 Ounce
  Zucchini 1 Medium, cut into 1-inch pieces, each piece cut into halves
  Yellow crookneck squash 1 Medium, cut into 1 -inch pieces, each piece cut into halves
  Red bell pepper 1 , cut into 1-inch pieces
  Yellow bell pepper 1 , cut into 1-inch pieces
  Asian eggplant/2 cups cubed eggplant 2 Small, cut into 1/2-inch slices
  Chinese egg noodles/Vermicelli 8 Ounce, hot cooked, drained
  Dark sesame oil 1 Tablespoon
Directions

GETTING READY
1) Set the oven temperature to 425°F.

MAKING
2) In a small bowl, mix well 2 tablespoons soy sauce, peanut oil, vinegar and garlic.
3) Take a shallow roasting pan; mix vegetables in it with soy sauce mixture to coat well.
4) Brown vegetables in the preheated oven for 20 minutes until tender, tossing well after half way through cooking time.
5) In a large bowl, arrange noodles and mix with remaining soy sauce and sesame oil, tossing gently to coat well.
6) Mix roasted vegetables with noodle mixture and stir well.

SERVING
7) Serve at room temperature or warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Roasted
Dish: 
Noodle
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
40 Minutes
Cook Time: 
40 Minutes
Ready In: 
80 Minutes
Servings: 
3

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