Hoisin-lime noodles with plums, mushrooms, and pickled radish

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

Hoisin-lime noodles with plums, mushrooms, and pickled radish

Hoisin-lime noodles with plums, mushrooms, and pickled radish

Dairy-Free, Soy-Free, Vegan, <600 Calories

2 Servings, 510 Calories/Serving

25–40 Minutes

Perfect for a picnic, this plant-based noodle dish is dressed with our custom hoisin sauce brightened with a little lime juice.

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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.
  • 1 organic lime
  • 1 organic purple daikon or other small radish
  • ½ pound fresh udon noodles
  • 2 organic plums or other stone fruit
  • 3½ ounces organic maitake or other specialty mushrooms
  • 3 organic scallions
  • Sunbasket hoisin (almond butter - coconut aminos - pumpkin puree - dried plums - molasses - coconut vinegar - toasted sesame oil - kosher salt - granulated garlic)
  • 1½ teaspoons toasted sesame seeds
Chef's Tip
The radish tastes even better after extra pickling time, so if you can, prepare it up to 1 day ahead and refrigerate overnight.
Ingredient IQ
Made from soft wheat, Japanese udon noodles are famously thick, white, and full of texture and come in many regional variations. They can be served hot or cold and provide the perfect blank canvas for broths and toppings.

Nutrition per serving

Calories 510, Total Fat 15g (19% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 840mg (37% DV), Total Carb. 85g (31% DV), Fiber 16g (57% DV), Total Sugars 17g (Incl. 3g Added Sugars, 6% DV), Protein 18g
Contains: Tree Nuts (almond), Wheat, 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.

Instructions

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

Wash produce before use

1

Pickle the daikon

Bring a medium sauce pot of water to a boil for the udon.
  • Juice the lime (the juice will be divided between the daikon and the hoisin).
  • Scrub or peel the daikon; cut the daikon in half lengthwise, then crosswise into thin half-moons.
In a small sauce pot, bring half the lime juice and 1 tablespoon [2 TBL] water to a boil. Remove from the heat, add the daikon, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.

2

Cook the udon noodles

To the pot of boiling water, add the udon and cook, stirring occasionally to prevent sticking, until just tender, 4 to 5 minutes. Drain and rinse with cold water, then return them to the pot and toss with 1 to 2 teaspoons oil. Set aside.
While the udon cooks, prepare the plums and mushrooms.

3

Prep and cook the plums and mushrooms

  • Cut the plums in half and remove the pits.
  • Trim the stem ends from the maitake mushrooms; separate the mushrooms into small clusters.
In a medium frying pan over high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the plums, cut sides down, and cook, undisturbed, until lightly browned, 1 to 2 minutes. Transfer to a cutting board to cool slightly, then cut into ½-inch pieces.
In the same pan, if dry, add 1 teaspoon oil. Warm over high heat until hot but not smoking. Add the mushrooms and cook, stirring once, until lightly browned, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

4

Finish the dish

  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate.
In a large bowl, stir together the hoisin, remaining lime juice, and 2 teaspoons [4 tsp] water. Remove the daikon from the pickling liquid. Add the daikon, udon, plums, and white parts of the scallions to the bowl with the hoisin and toss to combine; season to taste with salt and pepper.

Serve

Transfer the udon to individual bowls and top with the mushrooms. Garnish with the sesame seeds and green parts of the scallions and serve.
Kids Can!
  • Juice the lime.
  • Scrub the daikon.
  • Stir the hoisin, lime juice, and water.
  • Toss the udon with the other ingredients.
  • Garnish the dish.
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