Sesame Udon Noodles with Roasted Vegetables
This udon noodle recipe combines the thick, robust noodles with a colorful mix of roasted vegetables with a hard-to-stop-licking-the-spoon creamy (dairy-free) sauce made with tahini and toasted sesame oil.
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
- ½ teaspoon crushed red pepper
- ½ teaspoon salt
- 1 green onion (white and green tops) sliced diagonally
- 2 cups baby spinach leaves
- 12 ounces udon noodles or spaghetti
Instructions
Make the sesame sauce
- Whisk the sauce ingredients together in a bowl until smooth. Set aside.
Noodle bowl
- Preheat the oven to 425 (220C) degrees
- Toss together the eggplant, shiitake, bell pepper, tomatoes, onion, olive oil, red 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 sesame 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.
- Cooked udon noodles can be chilled up to 3 days and refreshed under hot running water before serving.
Nutrition
Calories: 332kcalCarbohydrates: 29gProtein: 8gFat: 23gSodium: 727mgFiber: 6gSugar: 16g
