Roasted Veggies and Balsamic Yakisoba
Need an easy dinner that is tasty and unique? This dish can be eaten warm or cold. I love this time of year where you can find so many fresh and vibrant vegetables in your local grocery store. You really can roast any vegetables you like and make this delicious meal. One of my favorite Japanese noodles is yakisoba.
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Ingredients
- 2 tbsp olive oil, divided
- 1 zucchini
- 8 oz. portobello or white mushrooms
- 1 yellow or orange bell pepper
- 1 cup cherry tomatoes
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- ground black pepper
- 1/2 yellow onion
- 2 large garlic cloves
- 1/3 balsamic vinegar
- 2 packs of Fortune Noodles Yakisoba
Instructions
- Preheat the oven to 400 degrees F and line a cookie sheet with a silpat mat, parchment paper, or foil. Chop the zucchini, mushrooms, bell pepper, and cherry tomatoes. Place on the cookie sheet and drizzle 1 Tbsp of olive oil over the vegetables and mix well. Sprinkle garlic powder, onion powder, basil, oregano, salt, and pepper over the vegetables. Place in the oven and roast for 40 minutes.
- Dice the onion and mince the garlic. Heat the balsamic vinegar in a small sauce pan on medium heat for 5-8 minutes, until it thickens a little bit. Once done, set aside.
- Rinse the noodles in a strainer under hot water for a few minutes to soften and have the noodles separate. Once softened, set aside.
- Heat a large pan or wok with the other 1 Tbsp of olive oil. Add onions and garlic and stir fry until golden. Add the noodles and toss. Then add the veggies and balsamic vinegar and toss until everything is well combined. Turn off the heat and add more salt and pepper to taste.
- Enjoy!
Servings: 4