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, 740 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.
  • 7 ounces Moon Noodles fresh soba
  • Your choice of protein
  • ¼ cup cornstarch
  • 3 organic scallions
  • 1 organic red bell pepper
  • Sunbasket cashew sauce base (gluten-free tamari - cashew butter - honey - toasted sesame oil - rice vinegar - garlic - ginger)
  • 1 tablespoon sambal oelek
  • 3 ounces organic shredded carrots
  • ¼ cup shelled edamame

Nutrition per serving

Calories 740, Total Fat 24g (31% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 990mg (43% DV), Total Carb. 92g (33% DV), Fiber 12g (43% DV), Total Sugars 11g (Incl. 3g Added Sugars, 6% DV), Protein 41g
Contains: Eggs, Tree Nuts (cashew), Wheat, Soybeans, Sesame (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 3 minutes. Drain and rinse with cold water. Meanwhile, prepare your protein.


Prep your protein

  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.
  • Steaks: Pat the meat dry with a paper towel; cut into 1-inch pieces.
  • Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.


Cook your protein

  • In a medium bowl, stir together the cornstarch, ½ teaspoon [1 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, 3 to 6 minutes. 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.


Prep the remaining ingredients

  • 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, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-thick strips. 


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 light parts of the scallions and cook until fragrant, about 30 seconds. Stir in the cashew sauce base, sambal oelek, and ½ cup [1 cup] water and cook until heated through, about 1 minute. Add the soba noodles, bell pepper, 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.


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.
    Measure the water for the sauce.
    Garnish with the scallions.