Are you looking for a weeknight friendly and creative way to transform some of your winter root vegetables? Look no further! This recipe is super simple and a fun way to use up some parsnips, carrots, and daikon radishes. Start by quickly peeling your vegetables into noodle shapes with a vegetable peeler. We like y-shaped vegetable peelers
There’s no exact measurement to how many vegetables you use, I tried to match the volume of noodles I was using. These thin shreds cook down a lot. When the vegetables are prepared, cook your noodles according to package directions. We went with Japanese soba noodles, for gluten free use rice noodles (and gluten free tamari), and udon would also work. Add the vegetables to the pot of cooking noodles during the last minute of cooking. Drain and place noodles and vegetables into a large mixing bowl.
For the sauce, mix the ingredients in a jar with a tight fitting lid, and combine with the noodles and vegetables. Mix until sauce is well incorporated. Serve warm, garnished with sesame seeds.
Quick Spicy Soba Noodles with Root Vegetables
1 8 oz package soba noodles
mixed root vegetables – carrots parsnips, radishes, celeriac, etc.
Sauce: 2 tablespoons chili oil (we had some leftover from when we made parsnip hummus, follow the directions here to make your own, or buy some)
2 tablespoons toasted sesame oil
4 tablespoons tamari
4 tablespoons honey
Prepare vegetables. Use a vegetable peeler to shred root vegetables into “noodles”, until you have about the same volume of vegetables and noodles.
Cook noodles, according to package directions. Add vegetables to the pot during the last minute of cooking. Drain vegetables and noodles, and place in a large mixing bowl. Combine sauce ingredients in a jar with a tight fitting lid, and shake to combine. Add sauce to mixing bowl and mix until noodles and vegetables are thoroughly coated.
