In order to bring you the best organic produce, some ingredients may differ from those depicted.
Udon noodle salad with roasted butternut squash
Vegan, Family-Friendly, Dairy-Free
2 Servings, 660 Calories/Serving
Udon noodles are quick to cook and sturdy enough to stand up to a bowlful of vegetables in this easy Japanese-inspired vegetarian dinner.
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; see Market Watch note)
- 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
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.
We love the peppery bite of radish in this dish, but in winter, organic radishes can be hard to find. In their place, you might receive a second organic cucumber. Prep it as instructed for the first cucumber in Step 5.
Calories: 660, Protein: 18g (36% DV), Fiber: 12g (48% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 9g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 360mg (15% DV), Carbohydrates: 47g (16% DV), Total Sugars: 14g, Added Sugars: 6g (12% 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.
Wash produce before use
Roast the squash
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.
Cook the udon noodles
While the water heats and the udon cooks, prepare the vegetables.
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].
Toast the sesame seeds
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.
- 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.