My boyfriend and I have been eating so many veggie-noodle dishes lately. Our routine right now (and probably through the winter break) is to get up "early", work out together, make post-exercise green smoothies or juice, then do homework/something productive and go for a walk. Then we make lunch and watch whatever TV show we are currently addicted to - at the moment it is The Wire. Thug life.
Anyhoo, the past week we've been making different kinds of soba noodles with a ton of raw and roasted veggies like sweet potatoes, cucumber, mushrooms, cilantro, beets, onions, garlic, bell peppers, etc. I like to add raisins and peanuts on top. So today I prepared some green tea noodles and served them with delicious, fresh vegetables.
green tea soba noodles with roasted vegetables & herbs: serves two hungry people
1 sweet potato
2 large beets
4 large mushrooms
4 garlic cloves
1 tablespoon fave veg oil
1/2 teaspoon each of salt, pepper, fennel seeds, dill, paprika, turmeric, garlic powder and rosemary if you have it
1 teaspoon maple syrup
1/2 package green tea noodles
1 teaspoon veg oil (optional)
1/2 teaspoon salt (optional)
1 cup cilantro
1/4 cup peanuts
1/4 cup raisins
Prepare your plants: pre-heat the oven to 350 degrees. Peel and slice all the veggies so they are all roughly the same size. Mix in the oil, herbs/spices and maple syrup until everybody is evenly coated. Bake for 20-25 minutes or until the beets and sweet potatoes are soft and delicious.
While they are baking, make the noodles: follow the instructions on the package, ya goof! Drain in a colander and rinse with cold water to stop them from cooking anymore. Then add a teaspoon of veg oil and a 1/2 teaspoon of salt, if you like.
Cut up the cuke and cilantro for the toppings. When the vegetables are ready: put your noodles in two bowls, place the roasted veggies on top, followed by the cucumber, cilantro, raisins, peanuts and whatever else you think to add. Eat with your significant other while watching cops chase drug gangs in 90's Baltimore.