Veggies with Noodles

Oven-roast vegetables with a 30% combo setting to combine with udon-type noodles. The Teflon-coated baking sheet makes an easy baking pan for the vegetables. Combine the veggies and noodles with favorite cooked meat and sauce for a quick supper.

1 cup carrot pieces

2 cups cauliflower & broccoli pieces

1/4 small onion, sliced

1 clove galic, minced

1 tablespoon olive oil

Salt & pepper

6 to 7 oz. udon-type noodles

Sauce:

2 tablespoons soy sauce

1 tablespoon rice vinegar

1/2 teaspoon sugar

1. Combine carrots with 1 tablespoon water in microwave-safe cup or dish; cover.

2. MICROWAVE (100%) 1 minute. Set aside.

3. Preheat micro-convection oven to 375 degrees.

4. Combine cauliflower-broccoli mix with onion and garlic in plastic bag; add olive oil. Mix to coat with oil. Drain carrots; add to bag; mix to coat evenly. Place on Teflon-coated baking sheet on low rack. Sprinkle with salt and pepper.

5.COMBINATION-ROAST on low rack with 30% microwave power 10 to 12 minutes or until tender-crisp. Set aside.

6. Cover noodles with water in microwave-safe dish. MICROWAVE (100%), uncovered, about 4 minutes or until heated. Drain noodles. Meanwhile, stir together Sauce ingredients. Add vegetables and sauce to noodles; mix lightly to coat with sauce.

About 2 Servings

TIPS

> Add cooked meat with sauce and microwave 45 to 60 seconds or until heated.

> Enhance color with red pepper strips and flavor with grated fresh ginger added with sauce.

> Favorite herbs, such as thyme or tarragon, can be added with salt and pepper.

> For larger quantities of vegetables, place in shallow silicone baking pan.