Learn to make Tokyo Turnip Yakisoba!
Outside In’s partners at Wild Roots and Umi Organic work to create access to fresh, local foods by donating high quality food to share with our community. These products are used in our Day Program Café to create nourishing meals for young adults throughout the week and also given directly to our community at our weekly Free Food Market and our three food pantries.
Whitney, Outside In’s Food Program Coordinator, created a recipe featuring Yakisoba from Umi Organic and Tokyo turnips from Wild Roots to highlight Asian cuisine in the café. Check out the recipe video to learn how to make this recipe!
Tokyo Turnip Yakisoba Recipe
- 1 bag of Umi Organic Yakisoba Noodles
- 1 package of Umi Organic Yakisoba Sauce (or make your own with Tamari, Garlic, Ginger, and Sweetener)
- 3-5 Tokyo Turnips, chopped into equal sizes
- 2 handfuls of Mizuna, Mibuna, or another green of your choosing, chopped
- 1 cup carrots, chopped into equal sizes
- Extra Virgin Olive Oil
Watch Outside In’s SNAP Outreach and Education Coordinator, Emily, make Tokyo Turnip Yakisoba!
Today’s recipe is Tokyo Turnip Yakisoba.
We need one bag of Umi organic yakisoba noodle or another noodle of your choice. Some yakisoba sauce or you can get creative and make your own. We’re also going to use a block of tofu or any protein of your choice. Some Tokyo turnips – these are from Wild Roots Farm, a fantastic partner of ours. We also need a bunch of scallions and some purple mizuna – which is a Japanese mustard green. You can use any other type of green. And a handful of carrots. We’ll be using salt, pepper, and extra virgin olive oil for some of the seasoning today.
The first step of this recipe is to wash our produce. Once your greens are washed, you’re going to put them in something to dry the excess water out. Once your produce is washed, we’re going to move on to chopping it and prepping it to stir fry. This is going to be an elongated clip of me chopping all of the produce. You want to get everything into mostly the same size pieces.
And now that our veggies are prepped, we’re going to put a couple tablespoons of olive oil on a pan over the stove on medium-high heat. And now we are going to add all of our veggies to the pan except the mizuna because that will go in last. And let this cook for four to five minutes over medium-high heat until it seems tender.
Once the veggies are tender we’re going to add the greens and stir until that wilts. And transfer those veggies to a bowl. We’re going to use this pan for the noodles. Add two-ish tablespoons of vegetable oil. Add the noodles to the pan and do not stir these. These are going to sit here for about two minutes.
After two minutes attempt to flip your noodles over. This was really hard to do with just one spatula. It might be easier to use tongs if you have those. Then add half of the sauce to the noodles until they’re well-coated. And add your veggies here. And keep this on the stove until you see a really great color that you want to see in your noodles. I eventually switched to tongs because I was making a mess all over my kitchen, and this was a little bit easier. Once it has the color that you want – this was about two minutes later – you can serve it in your favorite bowl and add the protein.
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