Vegan Roasted Veggie Stir Fry with Peanut Sauce

0 Preheat oven to 400 and chop up veggies
1 Line two roasting pans and put the chopped veggies (including water chestnuts) on the pans and spray sesame oil over the veggies
2 Dice up the tofu and make sure it is patted dry. Toss with some of the sesame oil spray and arrowroot powder in a small bowl and put on roasting pan with veggies.  Make sure the pieces are spread out.
3 Roast veggies for about 20 minutes stirring once and then up the heat of the oven to 450 and cook and additional 5-10 minutes until they get brown and crispy. The tofu may need to cook a few additional minutes to be sure it gets brown and crispy.
4 While the veggies are cooking add all the ingredients for the sauce in a blender, food processor, or blender bottle and shake or pulse until smooth.
5  If making the noodles follow the package instructions, but instead of water cook the noodles in broth. Usually takes about 5 minutes.
6 Top noodles with veggies and sauce. Garnish with cilantro and/ or nuts and then ready to serve.