Sesame Udon Noodles with Roasted Vegetables

Did you know you can easily save your favorite recipes? Create an account or log in to get started.

This post may contain affiliate links. Please read my disclosure policy.

Crazy delicious udon noodle bowl combines roasted Mediterranean vegetables and a toasted sesame tahini sauce. This is a 30-minute vegan/vegetarian recipe.

Roasting a sheet pan full of vegetables is absolutely one of the easiest ways to get the sweet flavors of summer produce, anytime of year.

It’s one of my favorite ways to approach vegetable cooking, and there’s nothing simpler!

The surprising twist in this recipe is that I created a fusion of two cuisines — Asian and Mediterranean — into one crazy-good bowl .

This udon noodle recipe combines robust noodles with a colorful mix of vegetables with a hard-to-stop-licking-the-spoon creamy (vegan) sauce made with tahini and toasted sesame oil.

Vegetables in ratatouille

Traditional ratatouille is a humble dish from southern France, a thick hearty stew made with a combo of colorful vegetables.

I took my inspiration from that tradition to create the base of this totally yummy bowl.

• Eggplant: I use slender Japanese eggplant, but you can use any small purple, white or lavender-colored eggplant.
• Bell peppers: Choose red, orange and/or yellow sweet peppers.
• Tomatoes: Small cherry tomatoes are sweet and juicy. If you can find a assortment of colors the dish will be extra beautiful!
• Red onion: This type is a bit sweeter than typical yellow onion. You can also use shallots.
• Shiitake mushrooms: These meaty brown mushrooms are not “authentic” in ratatouille, but they are a staple in Asian cooking. They’re so delicious roasted!

I love the texture of udon noodles. They have a thick, chunky shape with a tender chew, almost like an Italian bucatini pasta.

Annie Chun’s udon noodles are organic and precooked (so convenient!) so all you need to do is heat them up briefly in a microwave and toss with the sauce and vegetables.

You can make this recipe with any noodle you want, like soba or even spaghetti or rice noodles.

Vegetable udon noodles Make ahead tips

• The roasted vegetables can be made 5 days ahead. Just reheat in the oven or microwave for a few minutes when you’re ready to assemble the bowl.
• Sesame sauce keeps well up to a week, refrigerated. If it thickens up, stir in a tablespoon or so of cold water to loosen it.
• Cooked udon noodles can be chilled up to 3 days and refreshed under hot running water before serving.