RoastedVeggieNoodleBowl2

Noodles with Roasted Vegetables & Herbs

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4 Servings

Yum, yum, yum! This was seriously super delicious! There are so many different flavors going on here and they all mesh well together. I love having some crunchy toppings too! Sutton prefers the noodles to be warm, so for our leftovers, we heated up the noodles and roasted veggies together, and then topped it with the cucumber, cilantro, peanuts, and raisins. Amazing!

I think the best part of this meal is the roasted veggies. They are seasoned so well, and I love sweet potato and beets together! (my first time having them as a pair)

I wanted to give this recipe a 5. But it took a LONG time for those veggies to roast. Granted, our oven wasn’t working so I had to use our toaster oven. And when I saw how very hard the sweet potatoes and beets were after 20 min. of cooking, I cranked the heat to 375 and then to 450. It took around 45-50 min. to fully cook the roasted veggies.

Also, I used an entire pack of Vermicelli noodles (that I already had), instead of the 1/2 pack of green tea noodles. That turned this into 4 servings. I could tell the roasted veggies were going to make a lot, definitely more than 2 servings!

Sutton Rated: 5
Angie Rated: 4

Note: All of the changes I made are shown in the recipe below

Source of original recipe: http://www.thisrawsomeveganlife.com/2012/12/green-tea-soba-noodles-with-roasted.html#.UjXwxeuKTQw

RoastedVeggieNoodleBowl1

Recipe Rating

  • (1 Rating)

Ingredients

  • 1 pack of pre chopped sweet potato (from whole foods, I'm lazy sometimes)
  • 2 large beets
  • 2 large portobello mushrooms
  • 4 garlic cloves
  • 1 onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon each of salt, pepper, fennel seeds, paprika (1/4 tsp smoked paprika because i ran out of regular), turmeric, garlic powder and rosemary if you have it
  • 1 teaspoon maple syrup
  • 1 package vermicelli noodles
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1 cucumber, chopped
  • 1/2 cup cilantro,chopped
  • 1/2 cup peanuts
  • 1/2 cup raisins

Instructions

  • 1. Pre-heat the oven to 350 degrees. Peel and slice all the veggies so they are all roughly the same size. Mix in the oil, herbs/spices and maple syrup until everybody is evenly coated. Bake for 40-50 minutes or until the beets and sweet potatoes are soft and delicious.
  • 2. While they are baking, cook the noodles. Drain in a colander and rinse with cold water. Then add a teaspoon of olive oil and a 1/2 teaspoon of salt, if you like. (microwave the noodles in the bowls before adding veggies and toppings, if you want the noodles to be warm)
  • 3. Chop the cucumber and cilantro for the toppings. When the vegetables are ready: put your noodles in two bowls, place the roasted veggies on top, followed by the cucumber, cilantro, raisins, peanuts and whatever else you think to add.

Instructions

  • 1. Pre-heat the oven to 350 degrees. Peel and slice all the veggies so they are all roughly the same size. Mix in the oil, herbs/spices and maple syrup until everybody is evenly coated. Bake for 40-50 minutes or until the beets and sweet potatoes are soft and delicious.
  • 2. While they are baking, cook the noodles. Drain in a colander and rinse with cold water. Then add a teaspoon of olive oil and a 1/2 teaspoon of salt, if you like. (microwave the noodles in the bowls before adding veggies and toppings, if you want the noodles to be warm)
  • 3. Chop the cucumber and cilantro for the toppings. When the vegetables are ready: put your noodles in two bowls, place the roasted veggies on top, followed by the cucumber, cilantro, raisins, peanuts and whatever else you think to add.

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RoastedVeggieNoodleBowl2
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