Tokyo udon noodles with roasted butternut squash and edamame
Dairy-Free, Vegan, Family-Friendly
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.
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.