Roasted Veggies with Asian Noodles

Looking for a super fast, super healthy, super delicious dinner idea? This is one we go to quite frequently in our house. It’s a great way of using up the veggies that are taking up space in the veggie drawer, and requires very little else. Including time and labor. Plus, the combination of sesame oil and tamari on noodles give it such a delicious oriental flair. I have used both udon noodles (buckwheat) and soba noodles (wheat and buckwheat). Both work wonderfully!

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Veggies waiting patiently to go in the oven!

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Using up CSA broccoli…

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and CSA cauliflower…

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and mushrooms…

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and CSA onions!

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Soba noodles, tamari and toasted sesame oil give an oriental dining experience.

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Boiling the noodles!

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Love letting the veggies get a little brown and crunchy!

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Just another meal made with love!

 

Roasted Veggies with Asian Noodles

serves 4

veggies of your choice (broccoli, cauliflower, mushrooms, onions, carrots, etc.)

2 T. olive oil

1/2 t. sea salt (or more if you need to)

8 oz. packaged of Asian noodles soba or udon)

2 T. tamari

1 T. sesame oil

 

Wash veggies and cut into bite size pieces. Place on baking sheet and drizzle with olive oil and sprinkle with salt.

Bake at 425 degrees for 30-40 minutes (fork tender).

Follow directions on noodles. Drain and rinse with cold water. Put noodles back into the pot you boiled them in. Pour tamari and sesame oil on noodles. Mix to coat.

Put noodles in bowl. Cover with lots of veggies. Enjoy!

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