Can I use gluten-free pasta in green tea soba noodles with roasted vegetables and herbs [vegan]?

Yes, gluten-free pasta works perfectly in this recipe. Follow package directions.

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Green Tea Soba Noodles With Roasted Vegetables and Herbs
[Vegan]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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Green Tea Soba Noodles With Roasted Vegetables and Herbs [Vegan]

Dairy Free

Vegan

Green tea doesn't have to be only for drinking; use them to make some soba noodles! Add roasted vegetables and top with herbs, you've got yourself a meal.

Ingredients You Need for Green Tea Soba Noodles With Roasted Vegetables and Herbs [Vegan]

For the Roasted Vegetables:

1 sweet potato
2 large beets
4 large mushrooms
4 garlic cloves
1 onion
1 tablespoon vegetable oil
1/2 teaspoon each of salt, pepper, fennel seeds, dill, paprika, turmeric, garlic powder, and rosemary if you have it
1 teaspoon maple syrup

For the Noodles:

1/2 package green tea noodles
1 teaspoon vegetable oil (optional)
1/2 teaspoon salt (optional)

For the Toppings:

1/2 cucumber
1 cup cilantro
1/4 cup peanuts
1/4 cup raisins

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How to Prepare Green Tea Soba Noodles With Roasted Vegetables and Herbs [Vegan]

Prepare your plants: pre-heat the oven to 350°F. Peel and slice all the veggies so they are all roughly the same size. Mix in the oil, herbs/spices and maple syrup until everybody is evenly coated. Bake for 20-25 minutes or until the beets and sweet potatoes are soft.
While they are baking, make the noodles: follow the instructions on the package. Drain in a colander and rinse with cold water to stop them from cooking anymore. Then add a teaspoon of vegetable oil and a 1/2 teaspoon of salt, if you like.
Cut up the cucumber and cilantro for the toppings. When the vegetables are ready: put your noodles in two bowls, place the roasted veggies on top, followed by the cucumber, cilantro, raisins, peanuts, and whatever else you think to add.

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