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Sesame Udon Noodles with Roasted Vegetables

5 from 3 votes

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

Image of a shallow gray bowl full of udon noodles and roasted vegetables with a pair of chopsticks on the side.

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.

An image of fresh red and orange red bell peppers, purple and white baby eggplant and colored cherry tomatoes with parsley sprigs in a white 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!
Image of a shallow gray bowl full of udon noodles and roasted vegetables with a pair of chopsticks on the side and package of Annie Chun's udon noodles.

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.

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Sesame Udon Noodles with Roasted Vegetables

Karen Tedesco
Crazy tasty udon noodle bowl combines roasted Mediterranean vegetables and a toasted sesame tahini sauce. A 30-minute vegan/vegetarian recipe.
Print Pin
5 from 3 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Quick (30 Minutes)
Cuisine Mediterranean
Servings 3 servings

Equipment

Ingredients

Sesame Tahini Sauce
  • 3 tablespoons (45 ml) tahini sauce
  • 3 tablespoons (45 ml) shoyu or tamari sauce
  • 2 tablespoons (30 g) granulated sugar or maple syrup
  • 1 tablespoons (15 ml) toasted sesame oil
  • 1 teaspoon Asian chili garlic sauce
  • 1 teaspoon finely chopped garlic
Noodle Bowl
  • 1 (226 g) Japanese eggplant, sliced into 2-inch chunks
  • 3 ounces (85 g) shiitake mushroom caps, sliced into 1/2-inch strips
  • 1 red, orange or yellow bell pepper, sliced into 2-inch pieces
  • 1 cup (150 g) cherry tomatoes
  • ½ cup sliced red onion
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 teaspoon Korean chili pepper (gochugaru) or crushed red chili
  • Salt, to taste
  • 1 green onion, sliced on the diagonal
  • 2 cups baby spinach leaves
  • 1 pack Annie Chun's Organic Udon Noodles, or 12 ounces cooked spaghetti or rice noodles

Instructions 

  • Preheat the oven to 425 (220C) degrees
Make the sauce
  • Whisk the sauce ingredients together in a bowl until smooth. Set aside.
Prepare the vegetables
  • Toss together the eggplant, shiitake, bell pepper, tomatoes, onion, olive oil, chili pepper and salt on a large rimmed baking sheet. Roast 20-25 minutes, until the vegetables are tender and the eggplant is golden brown
  • Add the green onion and spinach to the pan and stir until the leaves wilt.
  • Prepare the udon noodles according to package directions. Pour half the sauce over the noodles and toss with tongs until they're coated.
  • Portion the noodles into bowls and top with the vegetables. Drizzle the remaining sauce over and serve.

Notes

  • 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.

Nutrition

Calories: 332kcal | Carbohydrates: 29g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Sodium: 727mg | Potassium: 752mg | Fiber: 6g | Sugar: 16g | Vitamin A: 3695IU | Vitamin C: 73mg | Calcium: 77mg | Iron: 2mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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