A little sweet (thanks to a drizzle of honey) and a little spicy (courtesy of sriracha), this vegetable-rich noodle bowl will satisfy your cravings for Asian cuisine.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Cook soba noodles according to package directions; set aside.

  • Meanwhile, preheat oven to 425°F. Spread squash in a shallow baking pan. Toss in 2 Tbsp. vegetable oil to coat. Roast 15 minutes. Stir in mushrooms; roast 5 minutes more or until vegetables are tender and lightly browned. Add spinach and green onions; toss to lightly wilt.

  • In a small bowl whisk together soy sauce, water, the ginger, sriracha, and honey. Drizzle over vegetables; toss to coat. Serve over noodles.

Nutrition Facts

400 calories; 8 g total fat; 1 g saturated fat; 5 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 1319 mg sodium. 997 mg potassium; 77 g carbohydrates; 8 g fiber; 13 g sugar; 13 g protein; 0 g trans fatty acid; 20878 IU vitamin a; 47 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 140 mcg folate; 0 mcg vitamin b12; 138 mg calcium; 4 mg iron;

Reviews (6)

31 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
MINOUCHKA ***** This is a great meal or side dish. It's simple but healthy recipe, and you'll be making it often. YUM!
Rating: 5 stars
Loved this but it took much more than 15mn. to roast squash, more like 45mn. My oven is a bit on the cold side but not that cold.
Rating: 5 stars
This is one of those recipes I come back to over and over. When you use the buckwheat soba noodles, you get a LOT of grams of protein and fiber that really fills you up. I don't know how the one reviewer called this flavorless. I can only assume they did not use enough Sriracha, soy sauce or ginger. There's no way this is boring. Hits the right amount of heat, but you could always add more if you like it spicier. One of the only meatless dinners hubby eats without feeling hungry later. Great recipe!
Rating: 4 stars
We really liked this dish! The only change I made was using rice noodles because soba noodles weren't at my grocery store, and added some tofu for some extra protein. I turned off the oven and stuck the sheet pan back inside to wilt everything more, then put all of it into the pot of the drained pasta to mix everything well. On the spicier side, but healthy and filling!
Rating: 4 stars
Next time I think I'll cut the squash into strips or one-inch cubes. The two-inch cubes were a bit of a mouthful, and overwhelmed the other flavors. Also, I might add a few squeezes of fresh lemon to give it a little tang.
Rating: 2 stars
This dish was "okay" at best. It didn't have much flavor at all, and even though I added extra mushrooms, I ended up with a big bowl of butternut squash that needed a lot of salt and seasonings to be worth eating. I won't be making this again, even with less squash.