“I love a slurpy ramen soup but I also really love the chewy texture of ramen with a delicious sauce. I’ve been making a version of the meatball recipe for years as an appetizer and I was in the mood for some yummy ramen noodles and thought a play on the comfort of spaghetti and meatballs with an Asian-style flair would be fun. It was! And quite delicious!”
Read moreHolly's Bak Chor Mee (Vegan and Pork Versions)
“In its purest form, Bak Chor Mee are noodles lightly tossed in a sauce made with liquid lard, soy sauce, Chinese vinegar, and sambal. Then the noodles are topped with ground pork and other delicious toppings. I never really thought to make this until I discovered locally made Umi Organic ramen noodles. It's so good that it’s become a rotating family and friends meal favorite. On meat free days, I also make a delicious vegan version that is just as fun to eat and takes me down my Singaporean childhood food memory lane.”
Read moreHolly's Shanghai Cheat Sesame Noodles
“Shanghainese adore their noodles, and at one of my favorite hole-in-the wall noodle shops, I loved getting sesame noodles. During Covid, when we were all stuck at home, I was rummaging in the fridge and had an epiphany for a hack to make my favorite noodles: I used sesame hummus! It brought back many happy memories.”
Read moreTricia's Batchoy, Filipino Noodle Soup in Beef Broth
“This is a Filipino noodle dish that originated from the Chinese community that settled in the town of La Paz. Traditionally, it is made with pork and pork offal cooked in a beef and pork stock. It uses egg noodles and is topped with chicharron, fried garlic, scallions and a raw egg that cooks in the hot broth. It is a nourishing dish that is full of umami coming from a rich bone broth and shrimp paste. This is a variation of that dish I use at home made for how we live now and I find it is amazing with Umi Organic’s ramen because of the noodle’s amazing bite.
Read moreAlthea's Yakisoba & Leek "Latke" Party
“This combines three of my favorite things, latkes, bagels and crispy crunchy noodles. When I first cooked Umi Organic's yakisoba noodles I was blown away by how incredibly crispy and delicious the noodles were and I really wanted to highlight that!”
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 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 moreBetty's Seasonal Yakisoba
“I love the versatility of yakisoba. When I was growing up, my mom prepared yakisoba using pork, carrots, cabbage, onions, and bean sprouts. Since I live in Portland where we have access to a wide variety of vegetables on a year-round basis, I use whatever seasonal vegetables I have on hand for my yakisoba. I always aim for at least 5 colors in all of my meals and yakisoba makes it easy to achieve my goal.”
Read moreKatherine's Simple Ramen with Baked Salmon and Ginger
This recipe shared enthusiastically with us by Katherine Deumling of Cook with What You Have is incredibly simple, and that’s the beauty. You’ll have to start with a store-bought or homemade broth, but once that’s in the bag, the rest comes together easily. The salmon recipe, on its own, is a keeper! Katherine is right: The fresh ginger is the key here!
Read moreStacey's Farmy Okonomiyaki
Okonomiyaki means “pancakes as you like them” and this is how Stacey Givens, chef extraordinaire of the Side Yard Farm & Kitchen likes hers. This is a true taste of Pacific Northwest farm as summer blurs into fall. And the ground cherry sauce is ridiculous!
Read moreJane's Yakisoba Pan
Yakisoba-pan was born in the 1950s, at the equivalent of a Japanese diner where bread had become a common yakisoba side dish to sop up the rich, glistening sauce. It takes the chewy savory noodles and tucks them into a milk bun known as koppe-pan that looks deceptively like a hotdog bun. Jane Hashimawari of Ippaipdx shared her recipes for one of the greatest after-school snacks of all time!
Read moreRangoon Bistro's Ohn No Khao Swe
Alex and Nick, the duo behind Rangoon Bistro, teach us how to make a predecessor to Thai Khao Soi — a rich coconut-and-chicken based noodle soup flavored with turmeric and black pepper and thickened with chickpea flour. The result melts on your tongue and coats our noodles beautifully. The fresh, crisp toppings add a layer of engagement and brightness to the bowl.
Read moreAyla's Noodle Night for the Family
We are a working family that loves a quick, delicious meal that incorporates some healthy vegetables with little effort. So happy to have Umi noodles and sauce to make dinner so easy. This was just cut vegetables - some raw some sauteed - added to the delicious sauce at the maker’s choosing!
Read moretonya's Thanksgiving Ramen, Thanks-for-Noodlin'
The main idea here is to use your leftovers from preparing a traditional Thanksgiving meal (Turkey, stuffing, vegetables, cranberry sauce) and make them into bowls of ramen. Using leftovers is a huge timesaver and you can make a few things fresh if necessary to round out the dish. The broth alone will astonish you.
Read moreChris' Pozole Ramen!
This recipe brings together our friend Chris’ smoky chili Pozole to the People broth with our ramen noodles! Why add ramen noodles to an already totally delicious dish? You have to love noodles, but if you do, the way the chili broth plays with them is something not to be missed! And honestly this is a completely satisfying meal that takes maybe 15 minutes to make. It will be like you were cooking all day, but actually, it was Chris who was!
Read moreNikki's Ground Turkey with Smoky Coffee Chili Oil and Umi Noodles
This dish is smokey, salty, rich and sweet. It’s comforting and at the same time refreshing because of the fresh herbs. It’s great with any type of ground meat: try pork, chicken, or even tempeh. It whips together in about 20 minutes but has great complexity of flavor, falling into the category: I could eat this every day.
Read moreAnna's Crispy Green Noodle Cake with Spring Radishes and Dipping Sauce
It was only appropriate that Anna Henricks, master of cakes, would make a noodle cake for us! Crispy on the outside, chewy on the inside, full of fresh herbs and great with a side of crunchy radish, this dish is perfect brunch food. It has elements reminiscent of dumplings, tortilla espanola, kugel, scallion pancakes. Whatever this cake is, we’ll take it, and with a side of flowers, please!
Read moreAli's Super Simple Sweet Chili Broccoli and Noodles
What we love about this recipe is its simplicity. “Quick, effective, and tasty!” as Ali says. It utilizes one of our all-time favorite cooking tricks: blanching broccoli, raab, or greens in boiling water at the same time you cook the noodles. They turn out perfectly cooked, and you have one less dish to wash. Since Umi noodles are naturally high in protein, this can be the simplest dinner of your week.
Read moreMeg's Noodles with Sweet Vinegar Sauce
"This recipe is perfect for us college students looking for ways to cook with minimal time and ingredients! We'll usually toss in some sautéed veggies and tofu for a delicious and wholesome meal."
Read moreElan's Mushroom Stroganoff
"It was cold, wet and rainy growing up in the Pacific Northwest. This belly warmer has brought my spirits back after cold days in the outdoors. It is pure comfort."
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