Roasted Squash and Eggplant With Crispy Cabbage and Soba Noodles

roasted-squash-eggplant-crispy-cabbage-soba-noodles
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 512 calories
    • Fat 23 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 486 mg
    • Protein 13 g
    • Carbohydrate 68 g
    • Sugar 12 g
    • Fiber 12 g
    • Iron 4 mg
    • Calcium 117 mg

Heat oven to 450° F. Cook the noodles according to the package directions; drain and rinse.

Toss the squash, eggplant, and 3 tablespoons of the canola oil on 2 rimmed baking sheets. Roast, tossing once, until tender, 16 to 20 minutes.

Combine the soy sauce, vinegar, sesame oil, brown sugar, and the remaining 2 tablespoons of canola oil in a large bowl. Add the soba, squash, eggplant, and cabbage; toss to combine.

Ingredients

  1. Check 8 ounces soba noodles
  2. Check 1 butternut squash (about 1 1/2 pounds), cut into 3/4-inch pieces
  3. Check 1 eggplant, cut into 3/4-inch pieces
  4. Check 5 tablespoons canola oil
  5. Check 1/4 cup reduced-sodium soy sauce
  6. Check 1/4 cup rice vinegar
  7. Check 1 tablespoon sesame oil
  8. Check 1 teaspoon brown sugar
  9. Check 1/4 small head red cabbage, sliced
  10. Check fresh mint leaves, for serving

Directions

  1. Heat oven to 450° F. Cook the noodles according to the package directions; drain and rinse.
  2. Toss the squash, eggplant, and 3 tablespoons of the canola oil on 2 rimmed baking sheets. Roast, tossing once, until tender, 16 to 20 minutes.
  3. Combine the soy sauce, vinegar, sesame oil, brown sugar, and the remaining 2 tablespoons of canola oil in a large bowl. Add the soba, squash, eggplant, and cabbage; toss to combine.
  4. Serve sprinkled with the mint.