Soba noodle bowls with salt-and-pepper tofu and spicy cashew sauce

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

Soba noodle bowls with salt-and-pepper tofu and spicy cashew sauce

Soba noodle bowls with salt-and-pepper tofu and spicy cashew sauce

Dairy-Free, Vegetarian, Spicy, Protein Plus

2 Servings, 750 Calories/Serving

20–35 Minutes

Move over ramen, there’s another great noodle in town. Fresh soba noodles star in these satisfying bowls with sautéed vegetables, a rich cashew sauce, and your choice of protein.

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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.
  • 10 ounces Hodo organic firm tofu
  • 7 ounces Moon Noodles fresh soba
  • ¼ cup cornstarch
  • 1 or 2 cloves organic peeled fresh garlic
  • 1-inch piece organic fresh ginger
  • 3 organic scallions
  • 3 ounces organic sweet mini peppers
  • Sunbasket spicy cashew sauce base (cashew butter - sambal oelek - gluten-free tamari - maple syrup - ketchup - rice vinegar - toasted sesame oil)
  • 3 ounces organic shredded carrots
  • ½ cup shelled edamame
Chef's Tip
Rinsing the cooked soba noodles in cold water not only cools them down and stops the cooking but also washes off excess starch that can interfere with the flavor. You can rinse them in a colander under tap water, or return the drained noodles to the empty pot, fill the pot with cold water, swish the noodles around with your hands, and then drain.

Nutrition per serving

Calories 750, Total Fat 27g (35% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 750mg (33% DV), Total Carb. 88g (32% DV), Fiber 17g (61% DV), Total Sugars 8g (Incl. 1g Added Sugars, 2% DV), Protein 43g
Contains: Eggs, Tree Nuts (cashew), 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.

Instructions

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

Wash produce before use

1

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 3 minutes. Drain and rinse with cold water (see Chef’s Tip). Meanwhile, prepare your protein.

2

Prep your protein

  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.
  • Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Cut into 1-inch pieces.
  • Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.

3

Cook your protein

  • In a medium bowl, stir together the cornstarch, 1 teaspoon [2 tsp] salt, and ½ teaspoon [1 tsp] pepper.
Dredge your protein in the cornstarch mixture, turning to coat all sides; shake off any excess.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until the protein is browned and just cooked through, 6 to 8 minutes for chicken and 3 to 6 minutes for all other proteins. Transfer to a paper-towel-lined plate and season to taste with salt and pepper. Wipe out the pan. While your protein cooks, prepare the remaining ingredients.

4

Prep the remaining ingredients

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the light and dark green parts separate.
  • Remove the stems and seeds from the sweet mini peppers; cut the peppers into ¼-inch-thick strips.

5

Cook the vegetables; finish the dish

In the same pan used for your protein, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the garlic, ginger, and light parts of the scallions and cook until fragrant, about 30 seconds. Stir in the spicy cashew sauce base and 1 cup [1¾ cups] water, season with salt and pepper, and cook until heated through, about 1 minute. Add the soba noodles, sweet mini peppers, and carrots and cook, stirring to coat, until heated through, 1 to 2 minutes. Remove from the heat, stir in the edamame, and season to taste with salt and pepper.

Serve

Transfer the soba noodles and vegetables to individual bowls and top with your protein. Garnish with the dark green parts of the scallions and serve.
Kids Can!
  • Line a plate with paper towels.
  • Press the garlic (if you have a press).
  • Measure the garlic and ginger.
  • Measure the water for the sauce.
  • Garnish with the scallions.
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