“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 moreYuri's Creamy Miso Pasta
The combo of cream and chickpea or white miso is a little known secret. Just those two ingredients are unbelievably delicious together—salty, rich, deep, clean, lip-smacking. I can go on! Here, these two join a little sautéed garlic and some vegetables for a perfect, satisfying vegetarian Japanese pasta. It really does feel like Italian pasta reborn in Japan—the best of both worlds!
Read moreUmi Lo Mein
Of course, lo mein using our yakisoba noodles! Lo mein—soy-forward stir-fried noodles—descends from Chinese cuisine but has become a distinctly Chinese-American dish. This is such a quick and delicious meal, very kid friendly, and a great template for all kinds of greens! it wouldn’t be unheard of to eat this with a side of wontons!
Read moreCurry Noodle Soup with Winter Squash
Kourtney Paranteau shares the newest entry to her cold weather repertoire: a curry noodle stew with butternut squash. The squash is added at the end as an equal to the noodles, and sits in the delicious tomato and coconut broth, adding another layer of texture and flavor. The broth is thick and stew-like but this vegetarian dish won’t drag your evening down with it.
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