Udon noodle salad with seared tofu and miso-citrus dressing

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

Udon noodle salad with seared tofu and miso-citrus dressing

20-Minute Meal

Udon noodle salad with seared tofu and miso-citrus dressing

Dairy-Free, Vegetarian

2 Servings, 760 Calories/Serving

20 Minutes

These fresh Japanese noodles cook in just minutes, then they’re ready to toss with tofu, cabbage, and red peppers for a ridiculously quick and satisfying meal. But it’s the freshly sliced oranges that take really brighten the plate with a splash of color and their sweet-tart flavor.

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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 fresh udon noodles (contains wheat)
  • 2 teaspoons black sesame seeds
  • ¾ pound Hodo Soy firm tofu
  • ½ pound Napa cabbage
  • 1 red bell pepper
  • 1 navel orange
  • Fresh cilantro
  • 1 lime
  • Miso dressing base (yellow miso - honey - rice vinegar - sesame oil)
  • 2 teaspoons sambal oelek (optional)

Nutrition per serving

Calories: 760, Protein: 35 g, Total Fat: 28 g, Monounsaturated Fat: 10 g, Polyunsaturated Fat: 10.5 g, Saturated Fat: 2.5 g, Cholesterol: 0 mg, Carbohydrates: 91 g, Fiber: 14 g, Added Sugar (Honey): 5 g, Sodium: 880 mg

Contains: soy, wheat


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

Wash produce before use


Cook the udon

Bring a medium pot of salted water to a boil. Add the udon and cook until just tender, 2 to 3 minutes. Drain and rinse the udon thoroughly with cold water to stop the cooking.
While the water heats and the udon cooks, toast the sesame seeds.


Toast the black sesame seeds

In a large pan over medium-low heat, add the black sesame seeds and toast, stirring occasionally, until just fragrant, 2 to 3 minutes. Transfer to a plate to cool.


Prep and cook the tofu

  • Cut the tofu into ¼-inch-thick strips.
In the same pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the tofu and cook until browned, 3 to 5 minutes per side. Transfer to a plate.
While the tofu cooks, prepare the remaining salad ingredients.


Prep the remaining salad ingredients

  • Cut the cabbage in half lengthwise; core and thinly slice the cabbage.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Using your hands or a sharp knife, peel the orange; split the orange in half, then cut the halves crosswise into ¼-inch-thick half-moons. Discard any seeds.
  • Coarsely chop the cilantro.


Make the miso-citrus dressing

  • Zest and juice the lime.
In a large bowl, combine the miso vinaigrette base with the lime zest, juice, and as much sambal oelek as you like. Whisk until blended. Add the udon, tofu, cabbage, bell pepper, orange, and cilantro and toss to coat. Season to taste with salt, if needed.


Transfer the salad to individual plates. Garnish with the sesame seeds and serve.