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In Season: Udon Noodle Vegetable Medley

Thursday, June 30, 2016
by Josh Steger | Sustainability and Urban Agriculture Director

Image of finished product- Udon Noodles

The Vegetable Garden has begun to sprout its first produce. In light of this annual accomplishment, Josh Steger, our Sustainability and Urban Agriculture Director has created a dish that is in season. Check out the recipe below.

 

Ingredients:

6.5 oz Udon Noodles

2T Braggs Liquid Aminos or Soy Sauce

2t Sriracha

1t Ginger Powder, or freshly grated

¾C All Natural Chunky Peanut Butter

2t Rice vinegar

3T Sesame Oil

⅔C Water

1 Red pepper, sliced thin

4 Sprigs green onion, chopped

½-1C Sweet pea pods

2 Stalks celery, Chopped

1C English cucumber, chopped

2 Carrots, shredded

Fresh cilantro, chopped

Sesame seeds

 

Method:

First add the peanut butter, Bragg’s, sriracha, ginger, rice vinegar, and sesame oil into the blender and blend until incorporated. Slowly add water to thin out mixture into a dressing like consistency. Set aside. Cook Udon Noodles according to package and rinse under cold water… you don’t want them to become gummy. Add noodles, chopped vegetables and peanut sauce together. Toss to coat with dressing. Top with sesame seeds and fresh cilantro.

The Allen Centennial Garden and its programs are funded entirely through private support - it receives no state or tuition dollars. To help support the Garden and continue to make our projects and programs possible, please consider a donation.

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Madison WI 53706
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