We Curate, You Plate.

Your cart

Your cart is empty

Organic Green Beans - Organic Yakisoba - Miso Shiitake Ponzu

20-30 minutes | Serves 4-5

Watch us make this meal!

The noodles & sauce 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.

Pair this stir fry bowl with wild salmon filets & barnacle furikake seasoning for a delectable spring seafood treat! Or try it with Otu organic tofu & sesame seeds for a vegan twist.

What you’ll receive:

  • Bunch of Scallions
  • Pint of Julienned Organic Carrot 
  • Pint of Sliced Organic Red Onion
  • Pint of Shredded Organic Cabbage
  • Umi Organic Yakisoba Noodles
  • Umi Organic Yakisoba Sauce

What you’ll need:

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

Recipe instructions:

  1. Thinly slice the scallions. Set aside to garnish at the end.
  2. In a shallow frying pan, sauté carrots over medium high heat with 1 tablespoon of oil and 1/4 teaspoon of salt. Continue stirring them periodically until softened, about 4 minutes. Transfer to a large bowl.
  3. Return the pan to the heat and add in the red onions & the cabbage with 1 teaspoon of oil and 1/4 teaspoon of salt. Stir these until they tenderize and begin to brown at the edges, about 2 minutes. Transfer them from the pan to the bowl with the carrots. Add half the yakisoba sauce to the bowl and toss to coat the veggies.
  4. Lower the heat to medium low, and return the pan to the heat. Add 1 tablespoon of oil. When the oil shimmers, add the noodles directly to the pan. Gently tease the noodles apart so they are evenly distributed over the surface of the pan. Then leave undisturbed to cook on one side for 4 minutes.
  5. When 4 minutes is up, flip the noodles, add 2/3 of the yakisoba sauce and cook for another 4 minutes, stirring occasionally to coat the noodles with sauce.
  6. Add the noodles to the bowl with the sauced and sautéd vegetables. Mix everything together with tongs.
  7. Plating: Add the stir fry to a plate or a bowl and top with the sliced scallions to your taste. If using, add 1 tablespoon of the furikake or sesame and a drizzle of toasted sesame oil over top.

      Made with Umi Organic noodles & sauce!

      Vegan

      Yakisoba Noodle Stir Fry with Carrots & Cabbage

      Regular price $34.95
      Unit price
      per 

      makes enough for four large bowls

      Organic Green Beans - Organic Yakisoba - Miso Shiitake Ponzu

      20-30 minutes | Serves 4-5

      Watch us make this meal!

      The noodles & sauce 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.

      Pair this stir fry bowl with wild salmon filets & barnacle furikake seasoning for a delectable spring seafood treat! Or try it with Otu organic tofu & sesame seeds for a vegan twist.

      What you’ll receive:

      • Bunch of Scallions
      • Pint of Julienned Organic Carrot 
      • Pint of Sliced Organic Red Onion
      • Pint of Shredded Organic Cabbage
      • Umi Organic Yakisoba Noodles
      • Umi Organic Yakisoba Sauce

      What you’ll need:

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

      Recipe instructions:

      1. Thinly slice the scallions. Set aside to garnish at the end.
      2. In a shallow frying pan, sauté carrots over medium high heat with 1 tablespoon of oil and 1/4 teaspoon of salt. Continue stirring them periodically until softened, about 4 minutes. Transfer to a large bowl.
      3. Return the pan to the heat and add in the red onions & the cabbage with 1 teaspoon of oil and 1/4 teaspoon of salt. Stir these until they tenderize and begin to brown at the edges, about 2 minutes. Transfer them from the pan to the bowl with the carrots. Add half the yakisoba sauce to the bowl and toss to coat the veggies.
      4. Lower the heat to medium low, and return the pan to the heat. Add 1 tablespoon of oil. When the oil shimmers, add the noodles directly to the pan. Gently tease the noodles apart so they are evenly distributed over the surface of the pan. Then leave undisturbed to cook on one side for 4 minutes.
      5. When 4 minutes is up, flip the noodles, add 2/3 of the yakisoba sauce and cook for another 4 minutes, stirring occasionally to coat the noodles with sauce.
      6. Add the noodles to the bowl with the sauced and sautéd vegetables. Mix everything together with tongs.
      7. Plating: Add the stir fry to a plate or a bowl and top with the sliced scallions to your taste. If using, add 1 tablespoon of the furikake or sesame and a drizzle of toasted sesame oil over top.