Glass noodle bowls with spicy yuba and stir-fried vegetables

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

Glass noodle bowls with spicy yuba and stir-fried vegetables

Gluten-Free Friendly, Dairy-Free, Vegan, <600 Calories

2 Servings, 440 Calories/Serving

20 Minutes

These plant-based (and gluten-free!) noodle bowls pack a powerful protein punch with both glass and yuba noodles.

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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.
  • 1¾ ounces glass (mung bean) noodles
  • 3 ounces organic cremini or other button mushrooms
  • 1 wedge organic Savoy or other cabbage (about 7 ounces)
  • 1 organic red or other bell pepper
  • Sunbasket stir-fry blend (gluten-free tamari - toasted sesame oil - garlic - ginger)
  • 1½ teaspoons miso
  • 4 or 5 sprigs organic fresh cilantro
  • ¼ pound Hodo organic spicy yuba noodles
  • 3 ounces organic shredded carrots

Nutrition per serving

Calories 440, Total Fat 17g (22% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1150mg (50% DV), Total Carb. 54g (20% DV), Fiber 10g (36% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 18g
Contains: Soybeans

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.


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

Wash produce before use


Soak the glass noodles

Bring a medium [large] sauce pot of water to a boil. Remove from the heat, add the glass noodles, and soak until just tender, 3 to 5 minutes. Drain and rinse with cold water.
While the water heats and the noodles soak, prepare the vegetables and sauce.


Prep the vegetables; make the sesame-miso sauce

  • Thinly slice the mushrooms.
  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
In a small bowl, stir together the stir-fry blend and miso.


Prep the cilantro; cook the vegetables and yuba

  • Coarsely chop the cilantro for garnish.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms and yuba noodles and cook, stirring occasionally, until fragrant, 2 to 3 minutes. Add the cabbage, bell pepper, and carrots and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes.
Remove from the heat and stir in the glass noodles and as much sesame-miso sauce as you like. Season to taste with salt and pepper.


Transfer the noodles and vegetables to individual bowls, garnish with the cilantro, and serve any remaining sesame-miso sauce on the side.
Kids Can!
  • Fill a pot with water for the glass noodles.
  • Time the noodles.
  • Stir the sesame-miso sauce.
  • Garnish with the cilantro.