Asian Noodles - LOTS OF VEGGIES HIDDEN IN THIS!!!!!!!!!!!!!!

This is an easy dish that is so good. My kids LOVE it. We eat it with chopsticks if I remember to get them. And... it is full of veggies (this time I had 4 different ones in there, plus the garlic and herbs) but they have no idea. This time I even snuck in some cabbage too - no complaints. Next time I am going to try to add some butternut squash. You can add some chicken, pork, or beef too (I usually add it if I have some left over). This makes just enough for our family, so cut it in half if you don't have a "herd" of people to feed. It also makes your kitchen smell REALLY good. Enjoy!

Veggies:
1 onion, cut in chunks
1 red pepper, cut in chunks (you could use yellow or orange too.)
1/2 bag of baby carrots, cut in half
1 hot pepper, cut in chunks (optional)
Extra Virgin Olive Oil
1/4 to 1/2 a cabbage, chopped as small as you want.


Preheat oven to 400 to 425. Spray 9 by 13 pan with non stick spray. Add veggies to pan. Drizzle with EVOO (1 to 2 Tablespoons). Stir to coat veggies, add more EVOO if you want. Roast in oven for 40 minute, stirring halfway. Drizzle a large stir fry pan with EVOO (about 1 to 2 Tablespoons) and cook chopped cabbage for about 10 minutes. Remove from heat.

Sauce:
1/2 cup soy sauce (I use low sodium)
6 garlic cloves (I press mine, but you can use the canned kind too.)
1/4 cup rice vinegar
4 Tablespoons sesame oil (you can use more or less if you want, I like about 4 T.)
1/2 cup Extra Virgin Olive Oil
4 Tablespoons sugar (I like to use half white sugar, half brown sugar.)
3 Tablespoons lime juice
2 to 4 Tablespoons cilantro (I use 2 small handfuls and just have the blender chop it up for me.)

Add all ingredients to blender or magic bullet and blend. Dump contents into a bowl.

Puree veggies in blender or magic bullet, adding a little bit of water, or some of the sauce to make it easier to puree. I usually use 1 to 2 Tablespoons of water and then some dressing.
Mix pureed veggies and sauce together. Add to cabbage and heat until heated through.

Pasta
16 oz. Linguine (You could also use angel hair or thin spaghetti)
Green onions, chopped
Salt and pepper to taste
You could also add snow peas, broccoli, fresh or frozen green beans, there are several possibilities.

Cook pasta according to directions once veggies are pureed and sauce is made. Add pasta to sauce in large stir fry pan and stir to make sure all of it is coated. Top with green onions, or meat and enjoy. I have made this twice this week and it has been a hit each time.