Sesame Noodles with Roasted Veggies

I prepared this tasty sesame noodles with roasted veggies recipe for a family lunch 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, asparagus spears, a handful of red pepper slices, and a little onion. I roasted the veggies, then tossed them with cooked spaghetti and a sauce made from 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 loved and devoured the pot of these sesame noodles with roasted veggies within minutes, and thought they paired nicely with some Korean flanken short ribs. 

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 toasted 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 the link up above for the recipe

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 according to the package instructions and drain the 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, 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.