Roasted Vegetable Udon

Name: Roasted Vegetable Udon
Ingredients: 2 red bell peppers; 2 yellow bell peppers; 1 large onion; 1 bunch scallion bottoms, cut into 1 inch pieces; 4 ounces toban dian (chili bean sauce; we use LEE KUM KEE brand); 4 ounces soy sauce; 8 ounces water; 8 ounces sugar; 16 ounces udon noodles (we use futonaga); 12 ounces shrimp (16- to 20-count), peeled; deveined; cut in half lengthwise; 1 ounce ginger, peeled; julienne; 3 large cloves garlic, sliced thin; 4 cups spinach leaves; 2 ounces freshly toasted sesame seeds; black and white; garlic chips; cilantro, to garnish; 3 large cloves garlic, sliced thin; 1 cup vegetable oil; salt

19 ingredients

4 steps

Ingredients

2 red bell peppers
2 yellow bell peppers
1 large onion
1 bunch scallion bottoms, cut into 1 inch pieces
4 ounces toban dian (chili bean sauce; we use LEE KUM KEE brand)
4 ounces soy sauce
8 ounces water
8 ounces sugar
16 ounces udon noodles (we use futonaga)
12 ounces shrimp (16- to 20-count), peeled; deveined; cut in half lengthwise
1 ounce ginger, peeled; julienne
3 large cloves garlic, sliced thin
4 cups spinach leaves
2 ounces freshly toasted sesame seeds; black and white
garlic chips
cilantro, to garnish
3 large cloves garlic, sliced thin
1 cup vegetable oil
salt

Directions

1

Char peppers over open flames.
2

Peel, seed, rinse, and julienne.
3

Char onion over open flame until very black, roast at 350 degrees until tender (about 25 minutes), julienne.
4

Grill or roast 1 inch pieces of scallion bottoms.