Garlicky Udon Noodles 

These are our garlicky udon noodles using our infused sesame oil with 10 mg of THC per tbsp. Because of the flavor profile of this dish, we paired it with Pink Runtz a very balanced hybrid with a beautiful terpene profile. 

To preserve the integrity of the cannabis we are using it in the dressing to ensure it will not overcook and burn out any medicinal benefits. 

Cannabis is optional, but our recipes are designed to compliment the different profiles of cannabis. 

Ingredients

8oz Udon Noodles 

1 tbsp Rice Wine Vinegar

2 tbsp Infused sesame oil 

1 tbsp Soy sauce 

3 tbsp Peanut butter 

1 tsp Grated Fresh ginger 

2 garlic cloves minced 

Water (To boil Noodles and 2 tbsps for dressing) 

Bean Sprouts (as desired) 

Carrots sliced (as desired) 

Scallions (as desired) 

Roasted Tofu (optional) 

Roasted Chicken (optional) 

Toasted Sesame Seeds

 Yield: 2 servings

Time

• Prep: 15 minutes 

• Inactive: N/A

• Cook: 7 minutes 

• Total time: 21 minutes 

The Recipe

Boil water in a medium saucepan ( salt water to taste). Cook Udon Noodles as instructed on the package. Reserve 2 tbsp of hot water for dressing. Drain and rinse with cold water, set aside.

In medium size bowl add peanut butter, vinegar, ginger garlic, soy sauce and sesame oil, whisk all ingredients together. Add the hot water to dressing if thinner consistency is desired. Set aside.

To serve, in a medium bowl add cooked and cooled Udon noodles and 2 tbsp of dressing, toss. Place dressed noodles in a serving bowl top with sliced carrots, bean sprouts, scallions and toasted sesame seeds. 

Show Notes

Kief Guide- Quick & Easy Way To Infuse At Home 

Chef Jazz (Jazmine Moore) grew up in a unique household.  Her mother was both a restaurateur who cooked a wide variety of food and a firm believer of homeopathic remedies.  Chef Jazz grew up knowing that foods have their own medicinal properties, and that eating well was the foundation of health.

After Culinary College and wanting to share her unique knowledge with others, she started offering friends and family an “edible experience” designed to provide an elevated dining experience. Her meals and gatherings were a huge hit in Washington DC amongst area patients. After the passing of Initiative 71 (voter-approved ballot legalizing the use of cannabis) it wasn’t long before she was offering this service to serve a wider demographic which gave life to Green Panther Chef. Since then Green Panther Chef has expanded their portfolio to include: Culinary CBD products, Wellness Consulting and Educational Cooking Classes.