Here’s a recipe by Chef Chris Teigland, co-owner of glo Noodle House in Denver that takes advantage of fresh, farmers market ingredients.
“As a chef, farmer’s markets are some of my favorite places to find inspiration. You can walk around, see what looks the freshest, talk to the producers about their favorite bounties, and then make something beautiful. I often get to the market with a plan, but then I find some good–looking ingredients that take me in a completely different direction. This is why we should all have a few, versatile recipes up our sleeves to make the most out of our farmer’s market finds. Of course, pickling is a great option, but trust me, there are only so many pickles you can eat!
I have a handful of recipes that can be adjusted depending on what ingredients are in season. I’ll cook these at home, or even for staff “family meals” that I serve before a shift at my restaurant, glo Noodle House. My “Garden Noodles” are definitely a crowd favorite. For this recipe, I ask the farmers what vegetables they are most excited about, buy everything they recommend, chop them up and put them in this dish. At the end of the day, these noodles would taste awesome with any vegetables that look good! Experimenting with food is fun, this is the kind of recipe that allows you to play around knowing you’ll have a delicious meal no matter your ingredient combination.”
– Chef Chris Teigland
Garden Noodles from glo Noodle House
Serves 2
Note from Chef Chris Teigland, glo Noodle House: This recipe is a take on yaki udon, or stir–fried udon. I chose vegetables that a farmer recommended to me, but you can use whatever looks good at your market. You can also add chicken, shrimp, pork, etc. The only thing you really need is the sauce and the noodles. The rest is up to your creativity. Have fun!
Ingredients:
10 ounces udon noodles
Sesame sauce–
1 cup sesame noodles
1/2 cup tamari
1/4 cup white sugar
2 TBS Sriracha
2 TBS mirin
1 TBS rice vinegar
1 tsp salt
Vegetables (should measure out to one cup total)
Mushrooms, diced
Note from Chef Chris Teigland, glo Noodle House: This recipe is a take on yaki udon, or stir–fried udon. I chose vegetables that a farmer recommended to me, but you can use whatever looks good at your market. You can also add chicken, shrimp, pork, etc. The only thing you really need is the sauce and the noodles. The rest is up to your creativity. Have fun!
Ingredients:
10 ounces udon noodles
Sesame sauce–
1 cup sesame noodles
1/2 cup tamari
1/4 cup white sugar
2 TBS Sriracha
2 TBS mirin
1 TBS rice vinegar
1 tsp salt
Vegetables (should measure out to one cup total)
Mushrooms, diced
Corn
Shallots, diced
Bok Choy, diced
Jimmy Nardello peppers, diced
Okra, diced
Garnish–
Sesame seeds
Green onion
Poached egg
Shallots, diced
Bok Choy, diced
Jimmy Nardello peppers, diced
Okra, diced
Garnish–
Sesame seeds
Green onion
Poached egg
Directions:
1. Boil a pot of water to cook the udon noodles
2. Clean your vegetables before cutting them into sizes that are easy to eat
3. In a pan, heat up your oil and start cooking the vegetables. For this recipe, I started with the mushrooms since they take the longest. I then added the shallots until they became translucent, and then added the remaining
ingredients. Season the vegetables with salt and pepper to taste.
4. To make the sauce, place all of the ingredients into a blender (or a pot if you have an immersion blender) and blend until smooth. I LOVE spicy food, so I tend to double or triple the Sriracha. You can also replace the sriracha with sambal or any chili condiment that you prefer.
5. Once the sauce is finished and the vegetables are cooked, you can boil your udon noodles. There are a variety of udon noodles at your local Asian market. They even sell frozen, pre–cooked ones that just need to be thawed. If you are boiling your noodles, just follow the suggested cooking time, then drain your noodles and add them to the pan with your cooked vegetables.
6. Once your noodles and vegetables are incorporated, turn off the heat and add a 1/4 cup of the sauce to the pan. Mix until everything is coated. Taste it, and if you want more sauce, then add it!
7. Plate in two separate bowls, and garnish with sesame seeds, green onions, and a poached egg.
(This recipe will make enough sauce for you to make these noodles again, or you can add the sauce to some steamed rice for an easy snack!)
1. Boil a pot of water to cook the udon noodles
2. Clean your vegetables before cutting them into sizes that are easy to eat
3. In a pan, heat up your oil and start cooking the vegetables. For this recipe, I started with the mushrooms since they take the longest. I then added the shallots until they became translucent, and then added the remaining
ingredients. Season the vegetables with salt and pepper to taste.
4. To make the sauce, place all of the ingredients into a blender (or a pot if you have an immersion blender) and blend until smooth. I LOVE spicy food, so I tend to double or triple the Sriracha. You can also replace the sriracha with sambal or any chili condiment that you prefer.
5. Once the sauce is finished and the vegetables are cooked, you can boil your udon noodles. There are a variety of udon noodles at your local Asian market. They even sell frozen, pre–cooked ones that just need to be thawed. If you are boiling your noodles, just follow the suggested cooking time, then drain your noodles and add them to the pan with your cooked vegetables.
6. Once your noodles and vegetables are incorporated, turn off the heat and add a 1/4 cup of the sauce to the pan. Mix until everything is coated. Taste it, and if you want more sauce, then add it!
7. Plate in two separate bowls, and garnish with sesame seeds, green onions, and a poached egg.
(This recipe will make enough sauce for you to make these noodles again, or you can add the sauce to some steamed rice for an easy snack!)
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