Sesame Noodles with Roasted Veggies
I made these tasty sesame noodles with roasted veggies for a family lunch recently because I cleaned out my refrigerator and in the process came up with this recipe. I had some bok choy that needed to be used up, a few mushrooms and asparagus spears, a handful of red pepper slices, and a little bit of onion. I roasted the veggies then tossed them with some cooked spaghetti and a sauce made of fresh ginger, soy sauce, rice vinegar, sesame oil, and sriracha and served it with toasted sesame seeds on top and extra soy sauce, sriracha, and homemade chili oil on the side. We all devoured the whole pot of these sesame noodles with roasted veggies within minutes and loved them.
How to Make Sesame Noodles with Roasted Veggies
Preheat the oven to 425 degrees.
Toss the bok choy, asparagus, mushrooms, red bell pepper, snow peas, onion, and garlic slices on a baking sheet. Drizzle with the sesame oil and vegetable oil then toss to coat evenly. Season with freshly cracked pepper, to taste.
Roast, stirring halfway through, until veggies are just tender, about 12-15 minutes. Remove from the oven and season with sea salt, to taste.
While the veggies are roasting, cook the pasta in salted water, per package instructions; drain pasta reserving 1/4 cup of the cooking water.
Meanwhile, combine soy sauce, rice vinegar, sesame oil, fresh ginger, and sriracha sauce; whisk until well mixed.
Pour the sauce over the drained pasta along with a bit of the cooking water then add the roasted veggies and toss to coat evenly. Pour into a serving bowl and sprinkle toasted sesame seeds on top. Serve immediately with soy sauce, sriracha, and homemade chili oil on the side. Enjoy.
Equipment
Ingredients
Veggies and Pasta:
- 2 heads of baby bok choy, cored, separated, and leaves halved lengthwise, if desired
- 4 spears of asparagus, wooden ends removed & cut into 1-inch pieces
- 5 button mushrooms, quartered
- ½ bell pepper, sliced into 1-inch pieces
- A handful of snow peas, cut into 1-inch pieces
- ¼ yellow onion, sliced into 1-inch pieces
- 1 clove of garlic, thinly sliced
- 2 tsp sesame oil
- 1 tsp vegetable oil
- Freshly cracked black pepper, to taste
- Sea salt, to taste
- 8 oz spaghetti, cooked in salted water per package instructions *Reserve 1/4 cup of cooking liquid
Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 tsp sesame oil
- 1 tsp fresh ginger, minced
- Sriracha, to taste
Serve Noodles with:
- Soy sauce
- Sriracha
- Chili oil *Click link up above for the recipe
Instructions
- Preheat the oven to 425 degrees.
- Toss the bok choy, asparagus, mushrooms, red bell pepper, snow peas, onion, and garlic slices on a baking sheet. Drizzle with the sesame oil and vegetable oil then toss to coat evenly. Season with freshly cracked pepper, to taste.
- Roast, stirring halfway through, until veggies are just tender, about 12-15 minutes. Remove from the oven and season with sea salt, to taste.
- While the veggies are roasting, cook the pasta in a large pot of salted water, per package instructions; drain pasta reserving 1/4 cup of the cooking water.
- Meanwhile, combine soy sauce, rice vinegar, sesame oil, fresh ginger, and sriracha sauce; whisk until well mixed.
- Pour the sauce over the drained pasta along with a bit of the cooking water then add the roasted veggies and toss to coat evenly.
- Pour into a serving bowl and sprinkle toasted sesame seeds on top.
- Serve immediately with soy sauce, sriracha, and chili oil on the side. Enjoy.
A stress free and delicious meal!
Sure looks like a tasty and high-end lunch, especially when made from clean-out-the-fridge ingredients.
What a great dish!
Using up what is in the refrigerator can make for some very creative and delicious meals. these noodles look really tasty.