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Hodo + Imperfect Sweet Potato Sesame Yuba Noodles

Photo by Diana Ngo

Photo by Diana Ngo

Photo and recipe by Diana Ngo (@diningwithdiana)!

We’re so excited to be teaming up with our friends at Hodo on this spectacular recipe that features Imperfect veggies and Hodo’s delicious sesame yuba noodles. This protein and flavor packed meal is perfect for meal prepping or as the star of your next dinner party. Happy cooking!



  • 4 Tbsp tamari

  • 2 Tbsp coconut amnios 

  • 2 Tbsp water 

  • 1 Tbsp unseasoned rice wine vinegar 

  • 1 Tbsp toasted sesame oil

  • 1 Tbsp coconut sugar 

  • 4 cloves of garlic, minced 


  • 1 tbsp avocado oil

  • 3 carrots, peeled & julienned

  • 1 red onion, sliced 

  • 1 zucchini, julienned

  • 1 lb sweet potato (starch) noodles, cooked as directed, rinsed and drained 

  • 2 - 8 oz packages of Hodo’s sesame yuba noodles 


  1. Combine sauce ingredients and set aside.

  2. In a large pan or pot over medium heat, add avocado oil. Add carrots and onions to the pan and sauté for 2 mins.

  3. Add a splash of the sauce and continue to cook until slightly softened, 2 mins.

  4. Add zucchini and stir to combine. Add another splash of sauce.

  5. Add cooked sweet potato noodles and the rest of the sauce. Mix well and warm noodles through.

  6. Add yuba noodles. Stir and combine. Allow the ingredients to warm through. Taste and adjust seasonings as desired. 

Recipe Notes

This recipe makes a large batch with plenty of leftovers. Feel free to use less sweet potato noodles.