Oven-roast vegetables in the microwave-convection oven and then add to favorite udon-type noodles. The mini Fasta Pasta is perfect for heating these cooked noodles that are found on the grocery shelf. A Teflon-coated baking sheet makes an easy baking pan for the vegetables. Keep extra of the soy sauce mixture on hand for seasoning vegetable-pasta mixtures like this one.
VEGGIES WITH NOODLES
2 cups fresh vegetables
1/4 medium onion, quartered & sliced
1 clove garlic, minced
1 tablespoon olive oil
Salt & pepper
6 to 7 oz. udon-type cooked noodles
Sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sugar
1. Preheat micro-convection oven to 375 degrees.
2. Cut vegetables into bite-sized pieces. Place in plastic bag. Add onion and garlic; drizzle with olive oil. Close bag and rotate to coat vegetables evenly with oil. Place in single layer on Teflon-coated baking sheet on low rack. Sprinkle with salt & pepper.
3. Combo-Roast at 30% microwave power on low rack 10 to 12 minutes or until crisp-tender. Cover and keep warm.
4. Microwave noodles in mini-pasta cooker, covered with water, 4 to 5 minutes or until steaming hot. Separate noodles as necessary with fork; drain. Add cooked vegetables. Combine all ingredients for Sauce. Pour over noodle mixture. Toss to coat evenly and mix noodles with vegetables.
About 2 Servings
TIPS> For a one-dish meal, add cooked meat, fish or poultry with cooked vegetables. Cover and microwave 45 to 60 seconds or until heated through.
> Enhance sauce with a dash of red pepper or fresh grated ginger.
> Keep extra sauce on hand to add to vegetable-noodle combinations like this. .
> When using longer cooking vegetables like carrots, microwave with a little water about 1 minute before coating with oil for roasting.