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Sesame Noodles with Roasted Veggies

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main
Cuisine: Asian
Servings: 4
Author: Pam


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
  • 1/2 bell pepper, sliced into 1-inch pieces
  • A handful of snow peas, cut into 1-inch pieces
  • 1/4 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


  • 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


  • 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 chili oil on the side. Enjoy.