Rating: 3.5 stars
21 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2
  • 21 Ratings

Gallery

Credit: Paul Sirisalee

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • Serve sprinkled with the mint.

Nutrition Facts

512 calories; fat 23g; saturated fat 2g; sodium 486mg; protein 13g; carbohydrates 68g; sugars 12g; fiber 12g; iron 4mg; calcium 117mg.
Advertisement