Our friend Yuri concocted an original dressing for hiyashi chukka, that classic Japanese summer cold noodle salad with delicate slices of egg omelet, cucumber, and tomato. She kindly shared her recipe, which features a surprise ingredient: almond milk. The dressing is simple to make: just whisk everything together. This is a refreshing one!
Few foods are better on a hot day than cold and spicy noodles. This dish is a heart-of-summer masterpiece. The sauce alone should always be in your fridge. It packs huge flavor. This recipe should make enough sauce for you to make this dish twice, so you can have an even easier dinner the next time around!
Here we invert the standard ratio of vegetable to grain, using 7 cups of thinly sliced cabbage with one package of Umi noodles. The key is to sauté the cabbage quickly over high heat in two batches, unless you have a giant skillet and can do it in one. The entire dish is cooked over high heat, so everything gets golden, crunchy edges.
Mee Goreng is everyday street food in Indonesia, Malaysia and Singapore. These simple and quick panfried noodles get coated in a caramelizing “sauce” made by sambal oelek (chile-garlic paste), soy sauce, brown sugar, and tamarind. This is really complex tasting, thanks to the curry powder and sambal oelek. It gets extra wonderful thanks to fresh greens and crispy shallots. It works equally well with tofu or shrimp, so you can easily make it vegan.
This popular Japanese street food is the most hearty, lip-smacking cabbage pancake you could dream up, with layers of pork belly, crispy noodles, and a fried egg. It's a show stopper.
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.
Are you the lucky owner of an Instant Pot? This is for you! Have a Dutch oven instead? This is for you too! A rich, deeply flavored stew for winter, redolent of star anise and cinnamon with a gentle heat from the chilies, and succulent, tender beef.
Kimchi stew is for kimchi lovers. The long simmer makes everything uniform and bright. The tofu is working some magic, we think. It is the perfect medium for taking up all that kimchi pungency and transforming the resulting stew into something strangely delicate.
Khao Soi is ramen’s cousin in Thailand—a thick, big flavored coconut broth typically served over egg noodles with a slick of coconut oil and chicken fat, pickled mustard greens to cut the richness, fried noodles for crunch, and lime and cilantro to add a refreshing kick.
"This recipe is perfect for us college students looking for ways to cook with minimal time and ingredients! We'll usually toss in some sautéed veggies and tofu for a delicious and wholesome meal."
Making Umi noodles for dinner can be as simple as boiling the noodles for 2 to 3 minutes and tossing with one of these easy-to-whip-together, flavorful sauces.
Roasting mushrooms and vegetables kick starts a flavorful mushroom broth. The addition of a simple soy sauce or tamari flavor base, called a tare (pronounced tar-eh), transforms an already delicious broth into robust ramen soup.
This vegetarian miso ramen is extremely flexible. The basic idea is to make a quick 5-minute miso flavor base that transforms good stock into lip-smacking ramen broth. Store-bought stock is also a good substitute, and all toppings and garnishes are up to you.
"It was cold, wet and rainy growing up in the Pacific Northwest. This belly warmer has brought my spirits back after cold days in the outdoors. It is pure comfort."
Buttery, cheesy noodles with Sichuan, white, and black peppercorns. This is easy, satisfying comfort food.
This Thai pork sauce is out of this world. The flavors are so punchy, and it has the perfect amount of heat and funk. It's reminiscent of a bolognese, built on a base of ground pork, shallot, and tomatoes, with an addictive shrimp paste and fish sauce underbelly.
Dead simple weeknight fare. You can use your favorite sesame dressing if you don’t feel like whipping up the sauce.
Annie made a wild discovery: Pan-fry our noodles with turmeric and they turn red! Why? Turmeric is a natural pH indicator. In contact with alkaline substances like our noodles, the orange-red carotene present in turmeric comes to the fore. Try it for yourself!