I find mushrooms spectacularly delicious and satisfying. This dish highlights shiitake mushrooms—every single bite of noodles is tangled with a few mushrooms, which means every bite is a winner. While this recipe calls for shiitake, any number of mushrooms would work well in their place: oysters, criminis, lobsters, chanterelles—any mushrooms that tastes good sautéed in oil. This is now my favorite way to eat yakisoba noodles!
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 moreLagman Ramen
Fortified with smoky lapsang souchong tea and blue fenugreek, this savory, traditional Central Asian meat-noodle soup is even heartier with Umi Organic ramen noodles. Though the dish comes from Central Asia, the name “lagman” comes from the same Chinese root word as ramen (lamian), making these two dishes ready for their Mongol-Turkic family reunion.
Read moreTonjiru Country Farm Ramen
Tonjiru in a hearty winter miso soup made with bits and pieces of root vegetables and pork. It's a perfect way to use up vegetable peelings like carrot and potato skins. Add noodles, and this becomes an unusual but hugely satisfying ramen.
Read moreFrancesca's Nam Sodd (Thai Pork Salad)
"Nam Sodd is a favorite dish at my neighborhood Thai restaurant. I realized I could make it at home, and then I realized I could make it with Umi Organic noodles!"
Read moreNaomi's Cold Ramen
"I love ramen, period. I love to eat ramen year round, rain or shine, hot or cold. The key to enjoying cold ramen is skimming fat off of the chicken broth very carefully and using Japanese dashi to add umami to the soup."
Read moreKatherine's Noodles with Lots of Herbs and Toasted Peanuts
"I was inspired by the herbs in my garden and my love of crunchy things. The earthy noodles play very nicely with the bright herbs and the rich, toasted nuts."
Read moreLane's Build-Your-Own Noodle Bowl
"The idea is minimal work and something for everyone. We set out all of the toppings to let people build their own noodle bowl."
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