Glass noodles with spicy yuba and vegetables

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

Glass noodles with spicy yuba and vegetables

Glass noodles with spicy yuba and vegetables

Gluten-Free Friendly, Dairy-Free, Vegetarian, Protein Plus

2 Servings, 800 Calories/Serving

30–40 Minutes

This protein-packed vegetarian meal in a bowl can help you stretch your noodle horizons. A delicacy in Japan, yuba is made from the skin that forms on the surface of soy milk when it’s heated to make tofu. The noodles are tender and chewy and especially fun to eat when tossed with springy glass noodles made from mung bean starch. Here we load them with thinly sliced cabbage, bell pepper, carrots, umami-rich mushrooms, and a fried egg.

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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 noodles
  • 2 ounces shiitake mushrooms
  • Peeled fresh garlic
  • Fresh ginger
  • ½ pound Savoy cabbage
  • 1 red bell pepper
  • 1 package Hodo Soy Spicy yuba noodles
  • 3 ounces shredded carrots
  • 2 ounces mung bean sprouts
  • Sesame-miso blend (gluten-free tamari - yellow miso - sesame oil)
  • 2 pasture-raised organic eggs
  • 2 scallions
  • Fresh cilantro

Nutrition per serving

Calories 800, Total Fat 23g (29% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 1090mg (47% DV), Total Carb. 95g (35% DV), Fiber 15g (54% DV), Protein 57g
Contains: Eggs, Soybeans


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

Wash produce before use


Cook the glass noodles

Bring a medium sauce pot of water to a boil. Add the glass noodles and cook until tender, 3 to 5 minutes. Drain.
While the glass noodles cook, prepare the vegetables.


Prep the vegetables

  • Remove the stems from the mushrooms and save for another use; thinly slice the caps.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Remove the stem, ribs, and seeds from the bell pepper. Thinly slice the bell pepper.


Cook the vegetables and yuba

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushroom caps, garlic, ginger, 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 just start to soften, 2 to 3 minutes. Stir in the bean sprouts and cook until slightly wilted, 1 to 2 minutes.
Remove from the heat. Stir in the glass noodles and sesame-miso blend and season to taste with salt and pepper. Transfer the noodles and vegetables to individual bowls. Wipe out the pan.


Fry the eggs

In the same pan used for the vegetables, warm 1 to 2 teaspoon butter or oil over medium heat until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.
While the eggs cook, prepare the garnishes.


Prep the cilantro and scallions

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Coarsely chop the cilantro.


Top the noodles with the eggs, garnish with scallions and cilantro, and serve.