Yakisoba is a classic Japanese noodle, commonly used in stir fried dishes with Yakisoba sauce, vegetables, and protein. The sauce is known for being a little sweet, a little tangy, and is made with less sugar than similar sauces.

Our seasonal version features local summer squash, and organic carrots that come prepped and ready to cook, and 100% grass fed and finished ground beef from Totum Farm.

The yakisoba noodles in this dish are made locally by Umi Organic, a women-owned business that makes fresh organic noodles and noodle-and-sauce kits from thoughtfully sourced whole grain flours.

What you’ll receive:

• Organic Summer Squash
• Organic Scallions
• Grassfed Ground Beef
• Diced Organic Carrots
• Umi Organic Yakisoba Sauce
• Umi Organic Whole Grain Yakisoba Stir Fry Noodles
• Organic Lime
  

What you’ll need:

• Neutral high heat oil (Vegetable, Canola, Sunflower, Safflower, Rice Bran)
• Optional: Barnacle Furikake or Sesame Seeds

Recipe instructions:

1. Trim the ends and halve the summer squash, then cut into 1/2” inch bite-sized pieces. Slice the dark green tops of the scallions into 1” inch pieces for the stir fry. Thinly slice the remaining white and light green scallions for garnish.
2. Warm 1 tablespoon a large non-stick skillet or sauté pan over medium-high heat. Add the ground beef to the pan, using a fork to crumble the up the meat into smaller pieces as it cooks. Cook, stirring occasionally, until the beef is no longer pink, 3-5 minutes.
3. Add the diced carrots, and summer squash, scallions, and diced carrots to the pan and stir fry until the vegetables are tender-crisp, 3-4 minutes more. If the pan begins to look dry, add in more oil as needed. Transfer to a large bowl.
4. Rinse out the pan and warm 1 tablespoon of oil over medium-low heat. As soon as the oil begins to shimmer, add the yakisoba noodles to the pan. Use a fork to gently tease the noodles apart so they are evenly distributed over the surface of the pan. Cook, undisturbed, for 4 minutes.
5. Flip the noodles and cook for 3 minutes. Add half of the yakisoba sauce, stir to coat, and cook for 1 minute longer.
6. Add the noodles to the bowl with the rest of the stir fry and add the other remaining yakisoba sauce. Use tongs to toss everything together so that the vegetables and meat are evenly coated with the sauce.
7. Divide the stir fry between bowls, sprinkle with the reserved thinly sliced scallions, furikake or sesame seeds (if using), and serve immediately with wedges of lime on the side.