Our Umi miso pesto is smooth and creamy and works beautifully as a dressing for boiled noodles. The word pesto is a little misleading but the cornerstones are there: umami in the form of miso instead of parmesan; herbs, in this case cilantro instead of basil; nutty richness through sesame oil instead of pine nuts or walnuts; and richness through sunflower oil instead of olive oil. I like just Umi noodles tossed in pesto as a whole meal, but it’s great with some sliced ripe tomato in season, wedges of roasted winter squash, or something more substantial like panfried chicken or tofu.
Read moreChilly Dandan Noodle Bowl
Even during this unfathomably hot summer, I can’t go more than a few weeks without my favorite noodle dish tugging at my appetite: dandan noodles. I love dandan more than anything: chewy noodles tossed with ground pork and richly flavored with sesame paste and Sichuan peppercorn. To satisfy my year-round comfort food cravings, I’ve created a variation designed for the heat. This cold dandan noodle bowl features chilled Umi Organic ramen noodles and swaps the traditional preserved greens for a light, raw pea shoot salad.
Read moreUmi Chop Salad V1
This one is super summery, light but satisfying! It features lettuce, crunchy vegetables, and my favorite trick, quick pickled radishes, which become a beautiful shade of Barbie pink. This takes almost no time to make, but the radishes are most beautiful if you let them sit at least an hour after making them. I make too many at once and eat them over a few days.
Read moreUmi Noodle Salad with Chicken, Tomato and Cucumber
This is a very literal, pared down riff on hiyashi chuka, the Japanese summertime classic of cold ramen noodles in a sesame dressing. We’ve made the dressing for you! All you need is a bit of leftover chicken (or panfried tofu or mushrooms!), a cucumber, a handful of tomatoes, green onion, and if you’re anything like me, chili oil. I dare you to take more then 3 minutes to boil and assemble this whole thing! It’s instantaneous and wonderful. A mid-summer classic.
Read moreUmi Noodle Salad with Kimchi and Sardines
Cooking has been brutal with the temperature inside my home at 95 degrees. One thing that is helping me enormously is the ease of our Noodles with Miso Sesame Sauce, and cold noodle salads generally. I put water on to boil, rinse and prep a few veggies (or in this case, just open a jar of Choi’s kimchi!), walk away, sit in front of our box fan, come back once the water is sputtering, boil the noodles for 2 minutes, toss with sauce, top with toppings, and that’s it! It’s as low maintenance as a sandwich and infinitely more texturally interesting and fun to eat.
Read moreNaomi's Ramen Salad with Kimchi and Anchovies
I’ll be honest: This recipe Naomi shared with us is for a committed home cook. Why? Because the first step is to make shio dare, a flavor base used more often as the foundation for a bowl of hot ramen soup. If you don’t mind a small project, jump over to the shio dare recipe, make a batch, and then make this, which might be my favorite cold noodle salad that exists! (Once the shio dare is made, this is a literal breeze.) Naomi Molstrom goes all the way in her commitment to crunch. The chewiness of Umi noodles is so outstanding in this dish, and the contrast with all the crunchy vegetables makes this a textural delight.
Read moreMinty Noodle Salad with Peas, Peanuts and Lime Fish Sauce Dressing
Katherine Deumling of Cook with What You Have shares her recipe for an Umi noodle salad with peas, peanuts, cilantro and mint. It’s really perfect. It takes almost no time to cook (a gift on very hot days) and tastes refreshing and flavorful. This is your new go-to for noodle salad daze and days.
Read moreColorful Noodle Bowl with Roasted Vegetables, Mushrooms, and Pickled Radish
This is less of a recipe than a template you can adapt. This bowl has one roasted item (beautiful romanesco, which is in the cauliflower and broccoli family), one quick pickle (red radishes), a simple protein (fried tofu), and a sautéed item (chanterelle mushrooms). That may seem like a lot of steps for one dinner but think of it as a pallet you can choose a few colors from.
Read moreEasy Hiyashi Chuka at Home
Our Noodles with Miso Sesame Sauce kit is inspired by the Japanese dish Hiyashi Chuka, a cold ramen salad that highlights the chewiness of our ramen noodles and features seasonal vegetables like tomato, green beans, and cucumber. It’s super easy to make and a great template for a refreshing meal.
Read more9 Noodle Salads to Whip Up on Hot Summer Days
We know it’s hard to believe, but ramen noodles are not only for the cold months! In fact, their chewiness shines in salads, where you can tangle them up with crunchy vegetables and have a meal that tastes great even in the heat. Here are 9 noodle salad recipes we turn to regularly in the summer.
Read more3 Breakfast Ramens to Make Your Morning Great
Cooking Umi noodles is as quick and easy as boiling water and waiting two minutes. I do that every morning when I make coffee and toast bread. Thus was born the idea of Breakfast Ramen, a simple, satisfying breakfast where our noodles take the place of toast. Plus Umi nodles are chock full of protein, fiber, and iron, so you get all that extra nutrition to fuel you through your day.
Read more6 Simple Miso + Noodle Dishes that Deeply Satisfy
Miso and noodles belong together. Here are 6 recipes we turn to on the regular for simple weeknight meals that deliver a huge amount of satisfaction while also making us feel great.
Read moreBreakfast Ramen with Creamy Avocado Sauce aka "Avocado Toast" Noodles
Here’s our spin on avocado toast! Toss our protein, fiber, and iron rich noodles in a creamy avocado sauce that is reminiscent of pesto, creamy like alfredo, and full of all the good healthy fats and fiber that make avocado such a good start to your day.
Read moreKimchi Noodle Salad
A spicy, crunchy, delicious summer salad recipe shared with us by our friend Kathleen Bauer. Whip together the dressing in a blender, top with kimchi and crunchy cucumber, and you have a standout meal!
Read moreBibim Guksu with Kimchi
This sweet-sour-spicy cold Korean noodle dish is usually made with sweet potato noodles, but chewy Umi Organic ramen noodles are a serious upgrade. Korean cucumbers are ideal for this, but feel free to substitute Persian or English cucumber (a regular slicing cuke can also be used, but peel and seed it first). My sneaky trick for substantially expediting this meal is using a mandoline with a julienne blade!
Read moreCold Sesame Noodle Salad
This 20-minute dish was inspired by the fried chicken salad at Basilisk in Portland, but it’s equally good (maybe even better!) as a vegetarian meal with fried tofu. Leave off the egg and it’s vegan. It’s fast, satisfying, and perfect for a hot day.
Read moreYuri's Hiyashi Chuka (Sesame Noodles) with Almond Milk
Our friend Yuri concocted an original dressing for hiyashi chukka, that classic Japanese summer cold noodle salad with delicate slices of egg omelet, cucumber, and tomato. Being blasphemous, we sometimes substitute roasted beet for the tomato. She kindly shared her recipe, which features a surprise ingredient: almond milk. The dressing is simple to make: just whisk everything together. This is a refreshing one!
Read moreBibim Guksu aka Spicy Korean Chilled Noodles
Few foods are better on a hot day than cold and spicy noodles. This dish is a heart-of-summer masterpiece. The sauce alone should always be in your fridge. It packs huge flavor. This recipe should make enough sauce for you to make this dish twice, so you can have an even easier dinner the next time around!
Read moreThrowback Chinese Chicken Salad
Dead simple weeknight fare. You can use your favorite sesame dressing if you don’t feel like whipping up the sauce.
Read moreSakiko’s Cold Noodles With Miso-Sesame Sauce
Flavor junkies, rejoice! This has the same appeal as Thai peanut sauce but with a rich sesame twist. Plus, it's as easy as whisking some pantry staples together, topping noodles with whatever you have on hand, and ladling sauce over the top.
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