0.0 from 0 votes
Sesame Noodles with Roasted Veggies
Whether you're entertaining or relaxing, this recipe hits the spot.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Course:
Main Course
Cuisine:
Asian
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.
Cup of Yum