Roasted Vegetable Udon Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1368
FAT
209%
CHOL
54%
SOD
219%

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Ingredients for 4 servings

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

1 cup vegetable oil

salt

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