Rating: 4.5 stars
25 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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


Read the full recipe after the video.

Recipe Summary

20 mins
40 mins


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; fat 8g; saturated fat 1g; carbohydrates 77g; mono fat 1g; poly fat 5g; insoluble fiber 8g; sugars 13g; protein 13g; vitamin a 20877.5IU; vitamin c 47mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 6.3mg; vitamin b6 0.6mg; folate 139.6mcg; sodium 1319mg; potassium 997mg; calcium 138mg; iron 4mg.