Roasted Vegetables With Noodles

Course : Vegetables
Serves: 6
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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 medium red bell pepper cut into 1-inch pieces
1 medium yellow bell pepper -- cut into 1-inch pieces
2 small asian eggplants -- cut into 1/2-inch slices OR
2 cups eggplant cubed
8 ounces chinese egg noodles or vermicelli cooked -- kept warm and drained
1 tablespoon dark sesame oil

Preparation / Directions:

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.

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