Oven-baked vegetables on mie noodles in miso sauce

Ingredients for 4 servings:

• 1 stalk(s) leek
• 1 bell pepper(s), yellow
• 1 piece(s) ginger (3 cm)
• 2 garlic cloves
• ½ zucchini
• 2 carrots
• 2 parsnips
• 1 pepper, red
• 250 g Mie noodles (1 pack)
• 5 tbsp soy sauce
• 20 g miso paste
• olive oil
• salt and pepper
• 50 g cashew nuts
• 50 g sesame seeds
• 30 g rosemary

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Preheat the oven to 220 degrees Celsius. Chop the vegetables and place them in a bowl. Mix with olive oil, salt, pepper, and rosemary and let rest briefly. Pour about 1 liter of water into a saucepan, season with salt, and heat (electric stove on medium heat). Empty the vegetables from the bowl into a baking dish and place this in the oven; roast for about 20 minutes at 200 degrees Celsius with fan. Add the mie noodles to the boiling water and cook for 5 minutes over high heat. For the miso sauce, combine the soy sauce, miso paste, and a little water in a small bowl and mix. Add 5 tablespoons of olive oil to a wok and heat over high heat. Drain the cooked mie noodles in a sieve, add to the wok, and then add the miso sauce. Mix well and fry over medium heat for about 10 minutes, turning frequently. Turn the vegetables in the baking dish after 10 minutes and add the cashews and sesame seeds. Empty the noodles in miso sauce from the wok into a bowl and serve with the vegetables in the baking dish.