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Roasted Vegetable Udon Recipe

Roasted Vegetable Udon Recipe
roasted vegetable udon recipe jpg

Roasted Vegetable Udon Recipe
recipe image


  • 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
  • 1 cup vegetable oil
  • salt


  1. Char peppers over open flames. Peel, seed, rinse, and julienne.
  2. Char onion over open flame until very black, roast at 350 degrees until tender (about 25 minutes), julienne.
  3. Grill or roast 1 inch pieces of scallion bottoms.
  4. In small pot, heat oil gently. Add sliced garlic and mix around to separate slices.
  5. Raise heat to low medium and gently fry garlic, stirring often, until very light golden, about 14 minutes.
  6. Do not let garlic color past golden, it will be bitter.
  7. Strain from oil immediately, drain on paper towels and season with a pinch of salt. Save garlic oil for another use.
  8. Combine all ingredients together.
  9. Cook udon like pasta in salted water for 8 minutes or until tender yet firm, drained and tossed warm in sesame oil.
  10. In a wok or large pot sauté garlic and ginger in olive oil until fragrant. Add shrimp and a tiny pinch of salt. Cook until just pink.
  11. Add peppers, onions and scallions, season with a tiny bit of salt (the sauce is highly seasoned).
  12. Add pasta, make hot then add 6 oz of sauce. Wilt spinach in at very end.
  13. Toss. Plate in a large bowl, garnish with sesame seeds, garlic chips and cilantro. Enjoy!

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