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Chicago Farmers Market Recipes

Stir Fried Udon with Corn Custard, Summer Tomatoes, Kale, and Pickled Shallots

By Beverly Kim Clark, "Top Chef" Season 9 finalist and 2013 Master of the Market

Makes 4 servings

Stir Fried Udon

Udon Noodles:
Bread flour, 250g
Water, 120g
Salt, 7g

Corn Custard:
Corn, 5 stalks
Salt and pepper to taste

Other Ingredients:
Red Fresno chili pepper, 1, thinly sliced
Shallot, 1, thinly sliced
Cherry tomatoes, 1 cup, sliced a quarter of an inch thick
Opal basil, 16-20 leaves, preferably smaller leaves
Kale, 2-3 oz., or half a bunch
Radishes, 4, thinly sliced
Garlic, 1 clove, slivered
Butter, 3 Tbsp.
Olive oil, 2 Tbsp.
Soy sauce, 1 Tbsp.
Honey, 3/4 Tbsp.
Cracked black pepper, 1/8 tsp., or to taste
Pickling vinegar or white wine vinegar 2 Tbsp.


1. Prepare vegetables per list above (use a mandolin, if preferred, to slice thinly). Soak red Freso pepper slices in water for 5-15 minutes. Soak thinly sliced shallot in 1 Tbsp. vinegar and dash of salt.

2. To make the udon noodles, combine the bread flour, water and salt in the bowl of a stand mixer. Knead for about 5 minutes using a dough hook attachment. Let rest for 5-15 minutes. Roll dough through a pasta machine using the widest pasta sheet setting. Generously flour each sheet of pasta then trifold each sheet of pasta and cut into noodles that are ¼ inch thick. Set aside. Bring a small 4qt. pot of water to boil.

3. Next, make the corn pudding. Shave the kernels off of 5 stalks of corn. Blend kernels in a blender or juicer until smooth. If using a blender, squeeze pureed mixture through a clean kitchen towel into small pot. Cook on medium heat until mixture thickens stirring constantly. Add salt to taste. Strain one more time through a mesh strainer and set aside. Whisk in 1 tbsp. of whole butter to add a velvety texture. Keep warm and covered if possible.

4. Boil the udon for 3-5 minutes. Remove noodles from water, rinse under cool water and drain.

5. Start the stir fry. Heat a large sauté pan over medium heat. Place butter, olive oil and garlic in pan until butter browns slightly and then add cooked drained noodles. Sauté for ~2-3 minutes on medium high heat, or until noodles are slightly browned. Add soy sauce and honey, and stir fry until thoroughly combined.

6. Sear kale in a hot dry pan, letting it wilt slightly. Take off heat and place in medium sized mixing bowl. Toss with pickling vinegar (or white wine vinegar). Add salt and pepper to taste.

7. Plate your dish: The finished dish should resemble a corn puree topped with hot stir fried udon, which is then topped with a tart, fresh summer salad.

  • Spoon 1 oz of the corn custard in a round formation on the bottom of a dish.
  • Lay 3 oz. of the sautéed udon noodles on top of corn custard.
  • Place the kale, opal basil (~4-5 leaves per dish), cherry tomatoes, Fresno chili pepper, radish and shallot on top.