Ali is the most devoted farmers market shopper we know. She truly eats with the seasons and what she can get from local farms and takes an honest interest in the people behind the foods she eats. She has been an amazing Umi supporter (and regular noodle eater!) She became a vegan as a response to the Iraq War. She just literally couldn’t stomach participating in killing anymore. As a result, her cooking places seasonal vegetables and flavorful sauces at its heart (plus berry desserts for a filling finale!) 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, but if you want to add more heft, consider pan frying a little tofu with extra sauce and topping with some crunchy peanuts.
Recipe by Ali O'Neill
Born in New Hampshire in 1972
Lives in Portland, OR
Profession: Construction contractor
Leisure: Cooking, walking, and cat parenting
Word of the day: Imagine
Active time: 10 minutes | Difficulty: Easy | Makes 3 servings
Sweet Chili Sauce
1/2 cup mild hot sauce
2 to 4 tablespoons maple syrup
1 tablespoon rice vinegar
2 tablespoons coconut aminos or tamari
1 pack (12 ounces) Umi Organic ramen noodles
1 head broccoli or raab, cut into florets or bite-sized pieces
Optional additions: crunchy toasted peanuts, fried tofu,
Bring a large pot of water to a rapid boil.
Combine sweet chili sauce ingredients in a jar and shake to combine or in a bowl and stir until well mixed.
Add broccoli, raab, or greens and noodles to water and boil 2 minutes, stirring often. Drain and shake out excess water. Toss with sauce. Serve up as is for a simple meal or add crunchy peanuts, fried tofu, or other toppings as desired. Voila!