Roasted Vegetable Udon Recipe

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
• 1 cup vegetable oil
• salt

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