Cannabis noodles

Udon noodles

Udon noodles

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Recipe by Rob Mejia Course: DinnerDifficulty: Easy


Prep time


Cooking time



Recently, both warm and cold noodle bowls have become quite popular. This simple version is a great place to start. When you master this recipe, feel free to add braised beef or pork, fried tofu cubes, or more and different vegetables.


  • 2 cups udon noodles

  • 1/2 cup vegetables (your
    choice of yellow or green
    onion, celery, carrots,
    broccoli, mushrooms,

  • 2 cloves garlic

  • 2 TB peanut oil (or vegetable oil)

  • pinch ginger powder

  • 1 TB soy sauce

  • 1 tsp sesame oil

  • 2 TB infused olive oil (or infused coconut oil)

  • 1/2 cup vegetable stock

  • black sesame for serving


  • Udon noodles can be frozen or dry. Prepare following package
  • Chop your choice of vegetables and 2 cloves of garlic.
  • Sauté vegetables for about 5 minutes in peanut or vegetable oil with
    a pinch of powdered ginger, the soy sauce, and the sesame oil.
  • Remove from pan, place in large bowl, drizzle infused olive or
    coconut oil on vegetables, and stir.
  • Heat vegetable stock until simmering. Take off heat, add noodles
    and vegetables to stock, and stir.
  • Serve in individual bowls and garnish with black sesame seeds.

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See this and much more in Rob Mejia's book
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