Pac Choi and Turnip Greens Noodle Bowl

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Pac Choi and Turnip Greens Noodle Bowl

This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Loving Dove Farm and locally produced products from Food for Thought.

Ingredients

Lemongrass
Rice noodles 
Raw sesame seeds
Farm fresh local garlic 
Farm fresh local ginger
Farm fresh local parsnip
Farm fresh local green onions
Farm fresh local pac choi
Farm fresh local hakurei turnip greens
Farm fresh local chives
Lime
Seasame oil
Tamari
Local wild star thistle honey

Directions

Slice one four inch piece of lemongrass into one inch sections. Cook rice noodles according to package directions with lemongrass sections added to the cooking water. Drain noodles, remove lemongrass sections and reserve cooking water. 

Toast one quarter cup sesame seeds over medium heat in a large dry metal skillet; remove seeds from skillet and reserve.

Mince three cloves garlic and one tablespoon ginger. Add garlic and ginger to the metal skillet with one teaspoon sesame oil and cook for a few minutes. 

Julienne one cup parsnip, slice one quarter cup green onion whites. Add parsnips and green onion whites to the skillet with the garlic and ginger. Stir and cook for two minutes with two tablespoons of noodle cooking water. 

Remove two cups pac choi greens and one cup turnip greens from stems. Julienne pac choi stems, turnip green stems and one cup green onion greens. Add pac choi stems, turnip green stems and green onion greens to the skillet with one teaspoon tamari, one teaspoon wild star thistle honey and six tablespoons noodle cooking water. Stir and cook vegetables for a few minutes. 

Zest one lime and cut lime in half. Slice one four inch piece of lemongrass into one inch sections. Snip two tablespoons chives.

Stir vegetables and add lime juice from half the lime, lemongrass sections, lime zest, pac choi greens, turnip greens and cook for a few minutes (vegetables should be cooked al dente; warm and crisp). 

Cut the remaining half lime into wedges. Remove lemongrass from cooked vegetables. Plate rice noodles with vegetables. Drizzle sauce from skillet on top of noodles. Sprinkle noodle bowl with toasted sesame seeds and fresh snipped chives and serve with lime wedges.