Spicy yuba noodle stir-fry with citrus-miso dressing and mango

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

Spicy yuba noodle stir-fry with citrus-miso dressing and mango

Vegan, Gluten-Free, Spicy, Dairy-Free, Diabetes-Friendly

2 Servings, 460 Calories/Serving

15 Minutes

Spicy yuba noodles and edamame provide plenty of plant-based protein in this barely spicy stir-fry, cooled down by crisp vegetables, juicy mango, and a sweet-savory citrus-miso dressing.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 6 ounces organic sweet mini peppers
  • 1 organic mango
  • 2 ounces organic sugar snap peas
  • ¼ pound Hodo organic spicy yuba noodles
  • 3 ounces organic shredded green or other cabbage
  • 2 ounces organic shredded carrots
  • ¼ cup shelled edamame
  • Sun Basket citrus-miso dressing (orange juice - sesame oil - miso - lemon juice - gluten-free tamari)
  • 1 tablespoon black sesame seeds

Nutrition per serving

Calories: 460, Protein: 19g (38% DV), Fiber: 10g (40% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 9g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 610mg (25% DV), Carbohydrates: 50g (17% DV), Total Sugars: 33g, Added Sugars: 1g (2% DV).
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.

Instructions

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

Wash produce before use

1

Prep the ingredients

  • Remove the stem and seeds from the sweet mini peppers; cut the peppers into ¼-inch-wide strips.
  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Cut each half into matchsticks for garnish.
  • Cut the snap peas lengthwise into thin strips for garnish.

2

Cook the stir-fry

In a wok or large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the peppers and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the yuba noodles, cabbage, carrots, and edamame and cook, stirring occasionally, until the noodles are warmed through and the cabbage starts to wilt, 2 to 3 minutes.
Add the citrus-miso dressing and toss to coat. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the yuba noodles and vegetables to individual bowls. Garnish with the mango, snap peas, and sesame seeds and serve.
Kids Can!
  • Measure the oil for the stir-fry.
  • Time the cooking.
  • Add the garnishes.