Ingredients
-
8 ounces Soba Noodles
-
1 Butternut Squash
-
1 Eggplant
-
5 tablespoons Canola Oil
-
¼ small head Red Cabbage
-
¼ cup low-sodium Soy Sauce
-
¼ cup Rice Vinegar
-
1 tablespoon Sesame Oil
-
1 teaspoon Brown Sugar
-
Fresh Mint
Directions
Steps
|
1
Done
|
Cook the noodles according to the package directions. |
|
2
Done
|
Toss the squash and eggplant with 3 tablespoons of the canola oil on 2 rimmed baking sheets. Roast at 450°F, tossing once, until tender, 16 to 20 minutes. |
|
3
Done
|
Toss the noodles, vegetables, and cabbage with the soy sauce, vinegar, sesame oil, brown sugar, and the remaining 2 tablespoons of canola oil. Serve topped with mint leaves. |
