Sesame Udon Noodles with Roasted Vegetables
Serves 3
10 mins prep
25 mins cook
35 mins total
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.
Sesame Tahini Sauce
Noodle Bowl
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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.
