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Umi Organic

2240 North Interstate Avenue, Suite 200
Portland, OR, 97227
503-893-4806
Chewy, springy, fresh organic ramen noodles made in Portland, Oregon. #inthenoodz

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Umi Organic

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Katherine's Noodles with Lots of Herbs and Toasted Peanuts

May 5, 2016 Lola Milholland
“I was inspired by the herbs in my garden and my love of crunchy things. The earthy noodles play very nicely with the bright herbs and the rich, toasted nuts. It’s also delicious with an egg on top! I made this dish with regular spaghetti and it did not hold a candle to the flavor and texture provided by the Umi Organics noodles.”
— Katherine Deumling

Recipe by Katherine Deumling
Born in Portland, OR in 1973
Lives in Portland, OR
Profession: Cook/teacher/owner: Cook With What You Have

Leisure: Cycling, cooking, gardening, making potato prints
Word of the day: Lilacs
Childhood cuisine: I grew up in Germany and loved eating the red currants, Italian Prunes (actually German in origin), dark breads, liverwurst, apples and apple cakes of all kinds, and picking sorrel down by the creek for nightly salads.

Active Time: 30 minutes | Easy | 3 servings

1 package (12 ounces) Umi Organic ramen noodles
2 teaspoons peanut oil, divided
1 cup carrots, cut into matchsticks or grated on large holes of box grater
1 green onion, thinly sliced
3/4 cup cilantro leaves and stems, chopped
3/4 cup parsley, leaves chopped
3 tablespoon mint leaves, chopped
Scant ¾ cup toasted peanuts

Dressing:
2 small stalks green garlic, trimmed and finely minced or 2 small cloves garlic, minced
1/2 teaspoon red pepper flakes
2 tablespoons peanut oil
1 tablespoon sunflower oil or other neutral oil
Juice of 2 to 3 limes
1 tablespoon rice vinegar
Salt, to taste

Directions

1. Bring a large pot of water to a rapid boil. Gently pull apart and fluff noodles. Add noodles to water and boil 2 minutes, stirring often. Drain, rinse well with cold water until fully chilled, and then shake out excess water. Put in a large serving dish. Toss noodles with one teaspoon oil to prevent from sticking. Add the carrots, green onion, and herbs.

2. In a small skillet toast the peanuts (even though they’re already roasted) over medium heat in 1 teaspoon oil with a generous sprinkling of salt (if they are not already quite salty) until dark, golden brown, and toasty smelling. Keep them moving so as not to burn them. Remove from pan and let cool.

3. In a medium bowl mix the dressing ingredients. Taste it. It should be bright and strongly flavored with a kick from the red pepper flakes.

4. Pour the dressing over the noodle, vegetables, and herbs and toss in the peanuts. Mix well. Taste and adjust seasoning with more lime juice, salt, or red pepper flakes.

Katherine Deumling chops carrots
Chopping green garlic
Squeezing lime juice
Boiling Umi Organic fresh ramen noodles
Carrots, herbs, and dressing prepared for Umi Organic fresh ramen noodles
Umi Organic fresh ramen noodles with lots of herbs and toasted peanuts

Photos by Shawn Linehan.

In Use Your Noodle, Easy Recipes, Vegetarian, Noodle Salad Tags peanuts, herbs, salad, farmers market, carrots, noodle salad, noodle bowl, spring, green garlic, vegetarian, vegan, Spring 2016
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Contact Us

Info: noodz@umiorganic.com  | 503-515-6773
Sales: sales@umiorganic.com | 503-893-4806
Mail: PO Box 12549, Portland, OR 97212
Office: 2240 N Interstate Ste. 200, Portland, OR 97227

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I’m excited to share that we applied for the @nasdafoundation Women’s Farm to Food Competition (along with 237 other women owned food businesses in Oregon and Washington. Talk about a strong showing and a huge signal of the entrepreneurial spirit and devotion to supporting local agriculture among women in our community‼️) While we didn’t make the top 4, who will compete for prize $, we were in the next 4 (the top 8) businesses selected, and we think it might be because @shawnlinehan whipped together a sweet short video about who we are and where we’re headed. (Check it out! Just a taste of all my expressions here ☝️😂 Link in bio.) Thank you Shawn—for inspiring me to apply and supporting this wild endeavor. I’m excited to follow along and learn more about the others called out (ahem Hmong sausages made with local pork?! 😍 #lavangfoods in Hillsboro @barnowlbakery #sakaribotanicals @tietonfarmandcreamery @brightideacres @1859_cider_co @thebarreledbee ) and thrilled to be part of a community that is pushing for a different future with deeper roots in the places we live. #localempowerment #investinplace #inthenoodz
Incredible talent, cookbook author and fermenter extraordinaire @lizcrainpdx is on a tear with ramen lunches featuring her own ferments, homemade broths, umi noodz, and perfect ramen eggs. We are 🤤 over here! Plus love that deconstructed ramen to make sure the noodles stay perfectly #koshi 🥰 #inthenoodz #noodleswithfriends
It’s not too late—go load up on Umi noodz for winter soup during the storm 🌬 We have @marholis healing chicken mushroom broth recipe - link in bio! #inthenoodz photos by @shawnlinehan
We’re hiring a Farmers Market Manager to run our hot food program from April through November! Are you looking for 20+ hours of work a week? Flexible schedule during the work week. Lots of creativity and independence but also teamwork. Come noodle with us! See our bio for link to more details. #inthenoodz
My dream build-your-own bowl menu going on at @nike Evergreen Campus Paint Cafe right now! Yes, sometimes I want classic Tokyo shoyu, sometimes I want a clean vegan broth, sometimes I want that fatty succulent tonkotsu, and always a few more vegetables 😙 And I love their all reusable dish program—including a handy to-go station. Happy to spend the afternoon there today quizzing people on ramen and regional grain trivia and generally being a 🍜 dork. Is your cafe in Oregon ready for local organic ramen noodles with whole grain barley? Let me know and I can come dweeb out with you and your customers. 🤓 #inthenoodz #useyournoodle #🍜🤓
Bringing in the 👅squad for some initial taste tests comparing our noodles in miso sesame sauce (aka hiyashi chuka) with every hiyashi chuka pack we could find at @uwajimaya Super fun and learned a ton!! Definitely departing from the pack with less sweetness, more miso, more mustard 😳 and still playing around to dial it in but feeling solid! Thanks crew! #inthenoodz #hiyashichuka #misosesamesauce

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