My cousin Toni was stationed overseas in the military for a few years in the East. She loves ramen so made her this bold roasted ramen. Fennel adds an unexpected sweetness and pairs well with the spicy sauce and sweet squash.

Toni’s Roasted Ramen 

1 pkg     soba noodles

2T           avocado oil, divided

1t            salt, divided

1/2t        pepper, divided

1 lrg        red pepper, sliced

3c            brussels sprouts, trimmed, halved

1 small  butternut squash, peeled, cubed

1 bulb    fennel, sliced, save fronds for topping

3 med   shallots, sliced

1″            ginger, grated

2 clove  garlic, minced

2T           sweet chile sauce

1T           sesame oil

1c            vegetable broth

1 can      water chestnuts, drained and diced

Preheat oven 450

In bowl toss pepper, shallots, and fennel with 1T oil and half salt and pepper. Set aside.

On a large baking sheet, toss squash and brussels with 1T oil and half salt and pepper.

Roast for 15 minutes.

Stir squash and add pepper mixture. Roast for 15 minutes more.

Cook soba according to package directions and drain well.

In the pasta pot, add ginger, garlic, chile, sesame, and broth, bringing to boil over medium high heat, then turn off stove.

Add in the roasted vegetables, water chestnuts, and pasta.

Toss to coat well.

Serve topped with fennel fronds.