This recipe is inspired by the farmer market in spring, when the first radishes and raabs hit. It’s always amazing to see raabs—bouquets of greens that have overwintered and are sending up flowers to become seeds for the next season. Broccoli raab is the most famous of the raab, but we are also crazy for arugula, cabbage, collard, and kale raabs. And the best way we’ve found to cook them is to blanch them in boiling water, which happens to be exactly how you cook noodles! So we cook them together for a really easy dinner hack.
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 moreCoconut Miso Ramen
This is a delicious, nourishing vegan noodle soup. For how great it tastes, it's surprisingly quick to make, in part because of one of our favorite kitchen hacks: cooking greens and noodles at the same time in the same water! This recipe comes to us from our favorite home chef, Katherine Deumling, whose seasonal recipe collection Cook with What You Have is our go-to spot for using local produce.
Read more
