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Organic Raabs - Organic Yakisoba Noodles & Sauce

20-30 minutes | Serves 4-5

This dish features a mix of seasonal raabs from Flying Coyote Farm, located in Sandy, Oregon.

Raabs (also called rapini) are the first flowers of spring. They are the side shoots from brassicas (i.e. kale & broccoli) which have been left in the ground over winter. Raab stems are tender and each one has a unique flavor based on the variety of brassicas from which it hails.

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.

What you’ll receive:

  • Bunch of Mixed Organic Raabs
  • Bunch of Organic 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. Chop the raabs into 1/2” bite sized pieces. Thinly slice the scallions and set aside.
  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 raabs with 1 teaspoon of oil and 1/4 teaspoon of salt. Continue stirring until they are sufficiently wilted and crispy at the edges, about 3 minutes. If the pan becomes dry while sautéing, add 2 tablespoons of water to it, so that the raabs can steam and soften. Once tender, transfer them from the pan to the bowl with the carrots.
  4. 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 raabs & carrots. Add half the yakisoba sauce to the bowl and toss to coat the veggies.
  5. 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, cook on one side for 4 minutes.
  6. Flip the noodles, add the remaining yakisoba sauce and cook for another 4 minutes, stirring occasionally to coat with sauce.
  7. Add the noodles to the bowl with the sauced and sautéd vegetables. Mix everything together with tongs.
  8. Plating: Add the stir fry to a plate or a bowl and top with the sliced scallions. 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 Spring Raabs

      Regular price $39.95
      Unit price
      per 

      makes enough for four large bowls

      Organic Raabs - Organic Yakisoba Noodles & Sauce

      20-30 minutes | Serves 4-5

      This dish features a mix of seasonal raabs from Flying Coyote Farm, located in Sandy, Oregon.

      Raabs (also called rapini) are the first flowers of spring. They are the side shoots from brassicas (i.e. kale & broccoli) which have been left in the ground over winter. Raab stems are tender and each one has a unique flavor based on the variety of brassicas from which it hails.

      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.

      What you’ll receive:

      • Bunch of Mixed Organic Raabs
      • Bunch of Organic 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. Chop the raabs into 1/2” bite sized pieces. Thinly slice the scallions and set aside.
      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 raabs with 1 teaspoon of oil and 1/4 teaspoon of salt. Continue stirring until they are sufficiently wilted and crispy at the edges, about 3 minutes. If the pan becomes dry while sautéing, add 2 tablespoons of water to it, so that the raabs can steam and soften. Once tender, transfer them from the pan to the bowl with the carrots.
      4. 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 raabs & carrots. Add half the yakisoba sauce to the bowl and toss to coat the veggies.
      5. 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, cook on one side for 4 minutes.
      6. Flip the noodles, add the remaining yakisoba sauce and cook for another 4 minutes, stirring occasionally to coat with sauce.
      7. Add the noodles to the bowl with the sauced and sautéd vegetables. Mix everything together with tongs.
      8. Plating: Add the stir fry to a plate or a bowl and top with the sliced scallions. If using, add 1 tablespoon of the furikake or sesame and a drizzle of toasted sesame oil over top.