Roasted Vegetable Udon Recipe

recipe portray


  • 2 crimson bell peppers
  • 2 yellow bell peppers
  • 1 gargantuan onion
  • 1 bunch scallion bottoms, reduce into 1 drag items
  • 4 ounces toban dian (chili bean sauce; we use LEE KUM KEE model)
  • 4 ounces soy sauce
  • 8 ounces water
  • 8 ounces sugar
  • 16 ounces udon noodles (we use futonaga)
  • 12 ounces minute (16- to 20-depend), peeled; deveined; reduce in half of lengthwise
  • 1 ounce ginger, peeled; julienne
  • 3 gargantuan cloves garlic, sliced skinny
  • 4 cups spinach leaves
  • 2 ounces freshly toasted sesame seeds; unlit and white
  • garlic chips
  • cilantro, to garnish
  • 1 cup vegetable oil
  • salt


  1. Char peppers over delivery flames. Peel, seed, rinse, and julienne.
  2. Char onion over delivery flame till very unlit, roast at 350 degrees till subtle (about 25 minutes), julienne.
  3. Grill or roast 1 drag items of scallion bottoms.
  4. In dinky pot, warmth oil gently. Add sliced garlic and mix round to separate slices.
  5. Lift warmth to low medium and gently fry garlic, stirring most frequently, till very mild golden, about 14 minutes.
  6. Elevate out no longer let garlic colour previous golden, this shall be bitter.
  7. Strain from oil right away, drain on paper towels and season with a pinch of salt. Put garlic oil for yet every other use.
  8. Combine all ingredients collectively.
  9. Cook dinner udon like pasta in salted water for 8 minutes or till subtle yet firm, drained and tossed warmth in sesame oil.
  10. In a wok or gargantuan pot sauté garlic and ginger in olive oil till fragrant. Add minute and a dinky pinch of salt. Cook dinner till perfect purple.
  11. Add peppers, onions and scallions, season with a dinky bit of salt (the sauce is very seasoned).
  12. Add pasta, develop scorching then add 6 ozof sauce. Wilt spinach in at very cease.
  13. Toss. Plate in a gargantuan bowl, garnish with sesame seeds, garlic chips and cilantro. Delight in!

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