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Categories:
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
Viewed: 47 - Published at: 7 years agoIngredients
- 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
Method
- Char peppers over open flames.
- Peel, seed, rinse, and julienne.
- Char onion over open flame until very black, roast at 350 degrees until tender (about 25 minutes), julienne.
- Grill or roast 1 inch pieces of scallion bottoms.
