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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Japanese Noodles With Asian Greens & Tofu

Jacob Bailey


  • 1/4 cup soy sauce                      
  • 2 tablespoons honey         
  • 2 tablespoons sesame oil   
  • 2 teaspoons cornstarch      
  • 8 green onions, chopped    
  • 2 large garlic cloves, minced      
  • 1 12-ounce package udon noodles (or linguine, freshly cooked)       
  •  1 12-ounce package tofu, cut into 1/2-inch pieces, drained 
  • 1 lb (approx.) bok choy, bottom third discarded, sliced       
  • 1 tablespoon minced peeled fresh ginger
  • 2 tablespoons balsamic vinegar



Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add greens and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper. (Mushrooms, carrots, cabbage etc. would be nice additions to this meal.)