Roasted Vegetables With Noodles Recipe
Ingredients
| Soy sauce | 5 Tablespoon, divided | |
| 3 tablespoons peanut or vegetable oil | ||
| Rice vinegar | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| 1/2 pound large fresh mushrooms | ||
| Shallots | 4 Ounce | |
| 1 medium zucchini, cut into 1-inch pieces, each piece cut into halves | ||
| 1 medium yellow crookneck squash, cut into 1 -inch pieces, each piece cut into halves | ||
| 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, hot cooked, drained | ||
| 1 tablespoon dark sesame oil | ||
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.
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.
Chef
