ANNOUNCEMENT: Due to a catastrophic fire at the noodle facility, we are not currently manufacturing noodles. Everyone is safe! Please stay tuned for more news as we navigate our next steps.

Meet Our Noodles and Sauces

Fresh Organic Ramen Noodles

Restaurant Quality in the Grocery Store

Umi Organic makes the first-ever refrigerated organic ramen noodle for the grocery store. Delicious, chewy, and healthy, Umi noodles cook in 2 minutes, creating a quick-and-easy foundation for a wholesome meal. Check out our recipes for inspiration on the many ways you can use your noodle.

Local Flavor

In Japan, ramen is more than just a bowl of soup. It’s an expression of place. Our noodles feature high protein Western wheat and whole grain barley flour from Myrtle Creek Farm, giving them exceptional nutritional value and a nutty, delicious flavor that speaks to the character of our region. Umi Organic ramen noodles are for people short on time but discerning about quality.

Umi Organic fresh ramen noodles have only seven ingredients — organic wheat, organic barley, water, sea salt, organic wheat gluten, organic tapioca starch for coating, and kansui. What's kansui? It's a combination of mineral salts that gives ramen noodles their springy resilience. Our noodles are certified organic by Oregon Tilth and are naturally vegan.

We are honored to have won a 2021 Good Food Award for our Organic Ramen Noodles!

Lots of This*

12g protein
9g dietary fiber
15% daily iron
Great chew!
*per 4 ounce serving!

None of This

Preservatives
Artificial flavors
Artificial colors
GMOs

Organic Noodles with Miso Sesame Sauce

Our Organic Noodles with Miso Sesame Sauce kit is our take on the Japanese dish hiyashi chuka. Two servings of our fresh organic ramen noodles come with two servings of our creamy, refreshing miso sesame sauce — the all-time favorite at our Portland farmers market booths. Because our sauce is fresh, you get all the nutritional benefits from miso, a power-house probiotic food. This great meal takes only 2 minutes to cook!

In Japan, hiyashi chuka would traditionally be served chilled — after cooking the noodles, you rinse them under cold running water to stop the cooking and then toss with a little oil before adding the dressing. But we equally love it warm! Try it both ways! You can add your own favorite toppings to complete the dish.

Our Organic Noodles with Miso Sesame Sauce were a 2021 Good Food Award Finalist!

Inside!

2 servings uncooked noodles
2 servings sauce
Endless ways to make a meal

Organic Whole Grain Yakisoba Stir-Fry Noodles

ONE OF THE BEST SCHOOL LUNCHES IN THE NATION! - Food Management 2019

“I need these in my life.” – KairosPDX 3rd grader

“Whoever cooked this is a genius.” – KairosPDX 5th grader

We developed a yakisoba noodle specifically for Oregon public schools with 50% whole grains to meet federal nutrition guidelines, and what do you know, they’re a huge hit with kids! Food Management Magazine named our collaboration with Portland Public Schools one of the “Best School Lunches in the Nation”! We use whole grain organic durum and Edison flours from Camas Country Mill in Junction City, Oregon. Our yakisoba has great chewiness and flavor. We boil, chill, and oil the noodles before packing, so all you have to do is pan-fry them! In Oregon or Washington and interested in tasting the noodles? Reach us at sales@umiorganic.com for more info.

Organic Yakisoba Sauce

The only sauce of its kind that is Certified Organic!

A deeply flavorful sauce: a little sweet (as yakisoba sauce should be), with less sugar than its competitors, and a strong tamarind note that keeps it from being cloying. Our yakisoba sauce is a perfect match for Umi Organic noodles and also wonderful for teriyaki chicken, tofu, okonomiyaki, and other stir-fries. It includes Oregon apple puree for rounded sweetness, tamarind for tang, and Oregon-made tamari and Worcestershire sauce for savory depth.

We developed the recipe at the request of our dear friend Naomi who wanted a sauce available for Portland Public Schools that was less sweet and richer than what they had available. We took the first stab and she finalized the recipe. We took inspiration from the history of yakisoba sauce, which brought together the spirit of chow mein, British Worcestershire, and fruits.