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 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 moreJammy Ramen Eggs, 2 Ways
Creating our perfect ramen egg has been something we’ve slowly worked on as we prep for one farmers market after another. What are we looking for in a great ramen egg? The white should be cooked, though tender. The yolk should start runny, but time spent in a salt-brine should cure the yolk, deepening the color to a vivid orange and transforming the texture into something jammy, gooey, akin in texture to dulce de leche. The egg should taste savory but not aggressive. Here are our rules of the road and recipes for steaming and boiling our perfect ramen egg.
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 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 moreBreakfast Ramen with Bacon, Eggs and Potatoes
Weekend brunch, noodle style! Here, bacon, homemade hash browns, and perfectly fried eggs top a bowl of Umi noodles dressed simply in butter and soy sauce. We take the best parts of an old standard and boost the fun.
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 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 moreChris's Noodles in Palabok Sauce
"Pancit Palabok is garlicky pork and shrimp sauce over noodles. My Filipino neighbors growing up always made it for parties, and it was my favorite of the Filipino noodle dishes."
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