Fresh soba and spicy yuba bowls with sweet black bean sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh soba and spicy yuba bowls with sweet black bean sauce

Fresh soba and spicy yuba bowls with sweet black bean sauce

Dairy-Free, Vegetarian, Spicy, <600 Calories, Protein Plus

2 Servings, 550 Calories/Serving

20 Minutes

Light and summery, this fresh noodle salad is brimming with vegetables and rich umami flavor thanks to our sweet black bean sauce base.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh soba noodles
  • 5 ounces organic grape or cherry tomatoes
  • 1 head organic baby bok choy
  • 3 organic scallions
  • 2 or 3 organic radishes (about 2 ounces total)
  • ¼ pound Hodo organic spicy yuba noodles
  • Sunbasket sweet black bean sauce base (gluten-free tamari - molasses - fermented black beans - sesame oil - brown sugar)
  • 1 tablespoon toasted sesame seeds
  • Sunbasket spicy chile-mango blend (mango - gochujang)

Nutrition per serving

Calories 550, Total Fat 14g (18% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 920mg (40% DV), Total Carb. 84g (31% DV), Fiber 12g (43% DV), Total Sugars 15g (Incl. 9g Added Sugars, 18% DV), Protein 30g
Contains: Eggs, Wheat, Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the soba noodles

Bring a medium sauce pot of water to a boil. Add the soba noodles and cook until just tender, 2 to 4 minutes. Drain and rinse with cold water.
While the water heats and the soba noodles cook, prepare the vegetables.


Prep the vegetables

  • Cut the tomatoes in half.
  • Trim the root ends from the bok choy; cut the bok choy crosswise into 1-inch-wide pieces.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal. Divide into two equal portions, one for the sauce and one for garnish.
  • Thinly slice the radishes for garnish.


Cook the tomatoes, sauce, and yuba noodles

In a wok or large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the tomatoes and cook without stirring until starting to soften, 1 to 2 minutes. Reduce the heat to medium, add the yuba noodles, sweet black bean sauce base, and ½ cup [¾ cup] water and cook, stirring occasionally, until the sauce thickens slightly and the yuba noodles are warmed through, 2 to 3 minutes. Remove from the heat and stir in the soba noodles, bok choy, and half the scallions and toss to combine. Season to taste with salt and pepper.


Transfer the noodles and vegetables to individual bowls and garnish with the radishes, sesame seeds, and remaining scallions. Dollop with as much spicy chile-mango blend as you like and serve.
Kids Can!
  • Fill a sauce pot with water.
  • Time the soba noodles.
  • Divide the scallions into two portions.
  • Measure the water for the sauce.
  • Add the garnishes.