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