INGREDIENTS
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, cut in half lengthwise then crosswise into 1-inch pieces
1
medium yellow crookneck squash, cut in half lengthwise then crosswise 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, drained and kept warm
1
tablespoon dark sesame oil
PREPARATION:
- Preheat oven to 425°F. Combine 2 tablespoons soy sauce, peanut oil, vinegar and garlic in small bowl; mix well.
- Combine vegetables in shallow roasting pan (do not line pan with foil). Toss with soy sauce mixture to coat well.
- Roast vegetables 20 minutes or until browned and tender, stirring well after 10 minutes.
- Place noodles in large bowl. Toss hot noodles with remaining 3 tablespoons soy sauce and sesame oil.
- Toss roasted vegetables with noodle mixture; serve warm or at room temperature.
This recipe appears in:
Asian
