Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      tablespoons   soy sauce -- divided
   3      tablespoons   peanut or vegetable oil
   2      tablespoons   rice vinegar
   2      cloves        garlic -- minced
     1/2  pound         large fresh mushrooms
   4      ounces        shallots
   1      medium        zucchini halved cut into 1-inch pieces
   1      medium        yellow crookneck squash halved cut into
                        -- 1-inch pieces
   1                    red bell pepper cut into 1-inch pieces
   1                    yellow bell pepper -- cut into 1-inch
                        -- pieces
   2      small         asian eggplants -- cut into 1/2-inch
                        -- slices or
   2      cups          cubed eggplant
   8      ounces        chinese egg noodles or vermicelli cooked -- kept warm
                        -- & drained
   1      tablespoon    dark sesame oil

Preparation:

1. Preheat oven to 4250F. Combine 2 tablespoons soy sauce, peanut oil, vinegar and garlic in small bowl; mix well.

2. Combine vegetables in shallow roasting pan (do not line pan with foil). Toss with soy sauce mixture to coat well.

3. Roast vegetables 20 minutes or until browned and tender, stirring well after 10 minutes.

4. Place noodles in large bowl. Toss hot noodles with remaining 3 tablespoons soy sauce and sesame oil.

5. Toss roasted vegetables with noodle mixture; serve warm or at room temperature.