Tokyo udon noodle bowls with roasted butternut squash and edamame

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

Easy Prep

Tokyo udon noodle bowls with roasted butternut squash and edamame

Vegan, Dairy-Free

2 Servings, 750 Calories/Serving

25–40 Minutes

Udon noodles are quick to cook and sturdy enough to stand up to a bowlful of vegetables in this easy Japanese-inspired vegan dinner.

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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.
  • 1 pound organic chopped peeled butternut squash
  • Sun Basket Asian dressing base (maple syrup - red wine vinegar - fresh ginger)
  • ½ pound fresh udon noodles
  • 1 organic daikon radish
  • 1 organic cucumber
  • 4 or 5 sprigs organic fresh cilantro
  • 2 tablespoons sesame oil
  • 1 cup shelled edamame
  • Sun Basket sesame seed blend (white sesame seeds - black sesame seeds)

Nutrition per serving

Calories: 750, Protein: 28g (56% DV), Fiber: 22g (88% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 8g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 1170mg (49% DV), Carbohydrates: 111g (37% DV), Total Sugars: 19g, Added Sugars: 9g (18% DV).
Contains: Wheat, 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

Roast the squash

Heat the oven to 400°F.
In a large bowl, combine the squash, Asian dressing base, and 1 teaspoon [2 tsp] neutral oil. Season with salt and pepper and toss to coat. Using tongs or a slotted spoon, transfer the squash to a sheet pan and spread in an even layer. (Set aside the remaining dressing in the bowl for finishing the dish.) Roast the squash, stirring halfway through, until tender and lightly browned, 18 to 20 minutes.
While the squash roasts, prepare the rest of the meal.

2

Cook the udon noodles

Bring a large sauce pot of water to a boil. Add the udon and cook, stirring occasionally to prevent sticking, until just tender, 2 to 3 minutes. Drain and rinse with cold water, then return to the pot and set aside.
While the water heats and the udon cooks, prepare the vegetables.

3

Prep the vegetables; finish the dish

  • Cut the radish in half lengthwise, then crosswise into thin half-moons.
  • Cut the cucumber in half lengthwise, then thinly slice enough on the diagonal to measure 1 cup [2 cups].
  • Coarsely chop the cilantro.
To the bowl with the reserved dressing, stir in the sesame oil. Add the radish, roasted squash, udon, cucumber, cilantro, and edamame and toss well. Season to taste with salt.

Serve

Transfer the udon and vegetables to individual bowls, garnish with the sesame seed blend, and serve.
Kids Can!
  • Toss the squash with the dressing and oil.
  • Time the udon.
  • Measure the cucumber.
  • Toss the udon and vegetables.
  • Garnish with the sesame seed blend.