Oriental Beef and Noodles with Roasted Summer Vegetables

This dinner was the creation of our son Greg. We had some leftover beef tenderloin from our wedding party and thought this was a nice way to use some of it. We boiled Japanese Somen noodles according to the package directions (3 minutes) and let them rest in a bowl of ice water. In the meantime, we sliced carrots and cucumbers and prepared some edamame for fiber. The dressing was thai fish sauce, soy sauce, lime and orange juices, sugar, grated ginger, diced red onion, red pepper flakes, sesame oil, and chopped mint and cilantro. The cold beef and vegetables were tossed with the noodles and the dressing poured over. Garnish with a couple of fresh mint sprigs.