Udon noodle salad with roasted butternut squash

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

Udon noodle salad with roasted butternut squash

Easy Prep

Udon noodle salad with roasted butternut squash

Dairy-Free, Vegan

2 Servings, 660 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 vegetarian dinner.

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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.
  • ¾ pound chopped peeled butternut squash
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • ½ pound fresh udon noodles
  • 2 or 3 radishes (about 2 ounces total)
  • 1-inch piece fresh ginger
  • 2 tablespoons sesame oil
  • 1 tablespoon sesame seeds
  • 1 cucumber
  • 3 or 4 sprigs fresh cilantro
  • 1 cup shelled edamame
  • 2 tablespoons roasted pumpkin seeds
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 can be served hot or cold and provide the perfect blank canvas for broths and toppings.

Nutrition per serving

Calories 660, Total Fat 28g (36% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 360mg (16% DV), Total Carb. 47g (17% DV), Fiber 12g (43% DV), Total Sugars 14g (Incl. 6g Added Sugars, 12% DV), Protein 18g
Contains: 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

Roast the squash

Heat the oven to 400°F.
In a large bowl, combine the squash with the rice vinegar, brown sugar, 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 rice vinegar mixture in the bowl for the udon and vegetable dressing.) 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 until just tender, 2 to 3 minutes. Drain and rinse with warm water, then return to the pot and set aside.
While the water heats and the udon cooks, prepare the vegetables.

3

Prep the vegetables

  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
To the bowl with the reserved rice vinegar mixture, stir in the radishes, ginger, and sesame oil.

4

Toast the sesame seeds

In a dry small frying pan over medium heat, toast the sesame seeds, stirring often, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a plate to cool.

5

Finish the dish

  • Trim the ends from the cucumber; cut the cucumber in half lengthwise, then thinly slice on the diagonal.
  • Coarsely chop the cilantro.
To the bowl with the radishes, add the roasted squash, udon, cucumber, cilantro, and edamame and toss well. Season to taste with salt.

Serve

Transfer the udon and vegetable mixture to individual bowls. Garnish with the sesame seeds and pumpkin seeds and serve.
Kids Can!
  • Toss the squash with the seasonings and oil.
  • Time the udon.
  • Stir together the rice vinegar, radishes, ginger, and sesame oil.
  • Toss the udon and vegetables.
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