Roasted Vegetable Hot Pot with Buckwheat Noodles
22 mins (prep 20, cooking 2)
19 ingredients
makes 4 to 6 servings
This dish is a complete meal, but you can easily add chicken or shrimp. You can also serve with couscous or steamed rice instead of noodles, if desired.

Categories:  winter , autumn , vegetables , summer , roast , spring , asian , main-dishes ,
Share on Newzsocial



Serving Size (72.4 g)
Servings 4
Amount per Serving
Calories 93.27 Calories from Fat 67.68
% Daily Value *
Total Fat 7.52g 46.27%
Saturated Fat 1.04g 20.72%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.77mg 0.13%
Total Carbohydrate 6.45g 8.6%
Dietary Fiber 0.12 g 1.98%
Sugars 5.21 g %
Protein 0.43g 3.47%
Vitamin A 124.0IU% Vitamin C 31.0mg%
Calcium 6.89mg% Iron 0.17mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cauliflower florets, ground cumin, freshly ground pepper, vegetable or chicken broth, grated orange zest, chopped fresh parsley, chopped fresh cilantro