Soooo, I love baking my dinner in the oven. I like the flexibility it gives me in certain periods of time and the fact that I have downtime during the cooking process.
Similar to my oven-baked tacos recipe, this pasta bowl saves no time compared to fried noodles. In fact, it takes a little longer, but it's so much cooler.
For me it is a logistical pain to prepare a wok next to noodles. I do not do any multitasking tasks! So this recipe is a new favorite.
I did these noodle bowls a couple of times, just for Mr. Veggie and me after the toddler was in bed.
We usually eat with her, but sometimes we wait and now, it's a bit nice to be able to cook with a glass of wine in my hand the way I used to do and the ability to have one Talking while hacking and fiddling.
That's why I really appreciated the chill factor here. The production took a while, but I did everything slowly and took time to drink my wine and chat. And in the end a perfectly successful dinner.
However, it is not just the workflow that benefits from the use of oven roasted vegetables. The taste is incredible!
The vegetables are doused with smoked salt and toasted sesame oil, left in the oven long enough to lightly caramelise, and then deglaze with a little wine.
So you know it tastes good.
HOW TO MAKE THIS ROASTED VEGGIE NOODLE BOWLS
Let's take a quick look.
Put all your sliced vegetables on a baking sheet and drizzle with smoked salt and toasted sesame oil.
In the meantime, prepare your noodles and a simple sauce and roast your sesame seeds.
When your vegetables come caramelized out of the oven, pour a little bit of wine over the pan to moisten everything and loosen everything that sticks to the floor.
Then you are on the right plate! Pasta, vegetables, sesame seeds and spring onions. And immerse yourself.
VARIATIONS ON YOUR NUDEL BOWL
I used mushrooms, peppers and asparagus for my vegetables. But do not worry if you follow the recipe. Just put a few vegetables on a baking tray and you can not go wrong. Eggplant would be great in this.
Would you like to add some protein? Put some tofu or chicken into this pan or add roasted cashew nuts.
- 3 Portobella mushrooms, sliced
- 1 sweet pepper, sliced
- 1/2 small onion, sliced
- 3 garlic cloves, sliced
- A few asparagus spears, sliced
- 1 tbsp olive oil
- Smoked salt
- 2 teaspoons of toasted sesame oil
- 2 teaspoons soy sauce
- 1-2 tablespoons white wine
- 2 portions of pasta (I used soba noodles)
- 2 tsp smooth peanut butter
- 1 tbsp honey
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon of toasted sesame oil
Preheat the oven to 200 ° C.
- Place your sliced vegetables on a large baking tray that has been oiled. Sprinkle with another layer of cooking oil and drizzle over the soy sauce and the sesame oil. Sprinkle generously with smoked salt. Bake for 30 minutes until all the liquid has disappeared from the pan and the mushrooms are caramelized.
- In the meantime, prepare the sauce for your pasta. Microwave your peanut butter quickly in a small bowl for 15 seconds to melt it so it emulsifies more easily with the other ingredients.
- Then stir in the honey, soy sauce, ginger and sesame oil.
- Roast your sesame seeds for 1-2 minutes in a small pan until they begin to brown and smell.
- Once the vegetables are almost ready, prepare your noodles according to the instructions in the pack. Drain, rinse and mix under the sauce. Serve in bowls.
- Remove the vegetables from the oven and immediately drizzle the wine over the pan. It will hiss and evaporate. Use the spatula to mix all vegetables and make sure nothing sticks to the pan.
- The pasta with roasted vegetables and sesame seeds. Serve.