Roasted Vegetable Udon

• 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
• 3 large cloves garlic, sliced thin
• 1 cup vegetable oil
• salt

1. Char peppers over open flames.
2. Peel, seed, rinse, and julienne.
3. Char onion over open flame until very black, roast at 350 degrees until tender (about 25 minutes), julienne.
4. Grill or roast 1 inch pieces of scallion bottoms.

red bell peppers, yellow bell peppers, onion, scallion bottoms, soy sauce, water, sugar, udon noodles, shrimp, ginger, garlic, spinach leaves, sesame seeds, garlic chips, cilantro, garlic, vegetable oil, salt

Taken from www.foodrepublic.com/recipes/roasted-vegetable-udon-recipe/ (may not work)