Sweet Rice Noodles and Vegetables

Little hands just couldn't wait to grab a taste of this dish. A definite favourite!

Ingredients:

1 Butternut Squash, cubed

2 tbsp. molasses

1 pkg. mushrooms (227g), sliced

2tbsp. Worcestershire sauce

1 pkg. 0% fat rice noodles

2 large beets, sliced

1 head broccoli, chopped small

1 head cauliflower, chopped small

2 carrots grated

1/4c cabbage, shredded

Sauce:

1/4c honey

1/4c soy

1/4c balsamic vinegar

1/4 c molasses

2c 0% fat chicken stock

6 small cloves garlic, crushed

1tbsp fresh ginger, grated

2tbsp corn starch

Handful fresh chives, chopped

Preparation:

1. Drizzle molasses over cubed squash. Place in oven @375F for approximately 30-40 minutes or until softened.

2. Place sliced mushrooms in pan and fry in Worcestershire sauce.

3. Cook rice noodles as per directions.

4. Prep the vegetables while the squash and rice noodles continue to cook.

5. Steam beets (they take too long to cook otherwise).

6. Wisk all the sauce ingredients in saucepan and heat on low until fully incorporated.

7. Place cooked rice noodles in oven safe dish. Mix in vegetables and sauce.

8. Place in oven covered at 375F. Bake until vegetables are soft, approximately 15-20 minutes.

9. Remove from oven. Top with beets, squash and fresh chives.

10. Serve warm and Enjoy!