2heads of baby bok choy, cored, separated, and leaves halved lengthwise, if desired
4spears of asparagus, wooden ends removed & cut into 1-inch pieces
5button mushrooms, quartered
½bell pepper, sliced into 1-inch pieces
A handful of snow peas, cut into 1-inch pieces
¼yellow onion, sliced into 1-inch pieces
1clove of garlic, thinly sliced
Freshly cracked black pepper, to taste
Sea salt, to taste
8ozspaghetti, cooked in salted water per package instructions*Reserve 1/4 cup of cooking liquid
1tspfresh ginger, minced
Sriracha, to taste
Serve Noodles with:
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.