Roasted Squash and Eggplant With Crispy Cabbage and Soba Noodles
Ingredients
- 8 ounces soba noodles
- 1 butternut squash (about 1 1/2 pounds), cut into 3/4-inch pieces
- 1 eggplant, cut into 3/4-inch pieces
- 5 tablespoons canola oil
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon brown sugar
- 1/4 small head red cabbage, sliced
- fresh mint leaves, for serving
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments