We’ve partnered with wonderful Portland-area CSAs to offer our certified organic whole grain yakisoba stir-fry noodles as a monthly CSA add-on.

Developed for Portland Public Schools, Umi's yakisoba stir-fry noodles drive kids - and adults - wild. They feature whole grain flours from Camas Country Mill in Junction City, Oregon. Pan fry them with some veggies and sauce for an almost instant, delicious meal.

Once a month, you’ll receive 2 or 4 bags of yakisoba noodles. You’ll find our noodles in a cooler at the first CSA pickup of each month:

Full Plate Farm Pick Up Dates:
Week 2 - November 16th
Week 4 - December 14th
Week 6 - January 18th
Week 8 - February 15th
Week 10 - March 15th
Week 12 - April 12th

2 or 4 bags per month / 6 months
1 pound (16 ounces) of noodles per bag
Each bag makes 3 to 4 servings
Can be stored in the freezer and defrosted before cooking

Ingredients: Organic Unbleached Enriched Flour (Organic Wheat, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Organic Whole Grain Wheat Flour, Organic Whole Grain Durum Flour, Organic Soybean Oil, Organic Wheat Gluten, Sea Salt.

Contains: Wheat, Soy.

Cooking Instructions

1. Sauté 1 pound of thinly-sliced vegetables (like onion, carrot, and cabbage*) and any protein you’d like to use.

2. In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat.

3. Loosen noodles gently by hand.

4. Add noodles to the skillet. Do not stir. After 2 minutes, flip the noodles.

5. Add 1/2 cup Umi Yakisoba sauce, sautéed vegetables, and protein if using.

6. Mix well and continue to cook for a few minutes or until you see a nice golden color on the noodles and vegetables.

*Any seasonal vegetable can work! Saute until fully cooked and proceed with the recipe.

Recommended toppings include: chili oil, kizami shoga (pickled ginger matchsticks), aonori (powdered seaweed), and bonito flakes.

Visit our recipe gallery for inspiration galore.