“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 moreUmi Noodles in Miso Pesto
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 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 moreDan Dan Noodles with Ground Beef
This is my adaptation of a Fuchsia Dunlop recipe from her book The Food of Sichuan. She writes, “The following is my own re-creation of a legendary and unique version of dandan noodles served in a tiny restaurant near Sichuan University… These noodles are not for the faint-hearted—they are shamelessly spicy, but utterly delicious.” These dan dan noodles were even more satisfyingly delicious than I’d imagined AND it took almost no time to make, which shocked me. This is going to become a regular thing. If Fuchsia Dunlop’s is a re-creation, then mine is even one step further removed—an adaptation of a re-creation. I’ve changed some of the promotions I hope you will make it your own.
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.
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