Sesame Udon Noodle Salad with Kohlrabi and Chinese Broccoli

Chef Jenn Magrey
Four Root Farm veggies
Summer Hill Catering Thai Peanut Sauce

Udon Noodles can be found at most grocery stores or Asian Markets, even Ocean State Job Lot!

8 ounces of Udon Noodles cooked to package directions, drained and cooled with cold water
2 Four Root Farm kohlrabi bulbs peeled and cut into thin julienne pieces
3-4 leaves of Four Root Farm kohlrabi, chopped
2 Four Root Farm garlic cloves minced
1 bunch Four Root Farm Chinese Broccoli (gailon), roughly chopped
1 Four Root Farm carrot, thin julienne
½ cup of Summer Hill Catering Thai Peanut Sauce
1 tablespoon vegetable oil
2 tablespoons sesame oil
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon black sesame seeds
1 tablespoon sesame seeds

Cook the noodles to package instructions and cool. Add to a large bowl and drizzle and toss in 1
tablespoon sesame oil. In a wok or sauté pan, heat the vegetable oil over medium heat. Add the kohlrabi julienne pieces and chopped leaves, Chinese broccoli, carrots and garlic and sauté until they are tender. About 5 minutes. Add the Summer Hill Thai Peanut Sauce, second tablespoon sesame oil, hoisin, soy sauce and mix well into the veggies.

Remove from the heat and let cool to room temp, about 15 minutes. Add the vegetables to the cooled noodles and toss to coat. Top with the sesame seeds. Chill and serve!

You may add other seasonal veggies too! Broccoli, peppers, scallions, etc.

Chicken and Greens Stirfry

Chef Jenn Magrey
Summer Hill Catering Thai Peanut Sauce
Four Root Farm bok choi, Chinese broccoli, pease, and garlic scapes
Leap Frog Farm scallions
Beaver Brook Farm chicken breast

1/2-2/3 cup Summer Hill Catering Thai Peanut Sauce
1 Beaver Brook Farm chicken breast, cut into small bite-sized pieces
1/2 bunch Four Root Farm Bok Choy
1 bunch Four Root Farm Chinese Broccoli
1 pint Four Root Farm sugar snap peas with strings removed
2-3 Leap Frog Farm Scallions
2-3 Four Root Farm Garlic Scapes

Slice all the vegetables on the bias and in small bite-sized pieces. Set aside

Heat a wok or large frying pan to medium high heat and add 2 tablespoons neutral oil (Grapeseed, Canola or any vegetable oil). Add the chicken and stir fry and keep moving until the chicken is no longer pink. Add the Thai peanut sauce and continue stir frying. Add the veggies and continue to toss and stir fry until the veggies are cooked to desired doneness, about 5-7 minutes. Taste for sauce and add more if desired.