“In its purest form, Bak Chor Mee are noodles lightly tossed in a sauce made with liquid lard, soy sauce, Chinese vinegar, and sambal. Then the noodles are topped with ground pork and other delicious toppings. I never really thought to make this until I discovered locally made Umi Organic ramen noodles. It's so good that it’s become a rotating family and friends meal favorite. On meat free days, I also make a delicious vegan version that is just as fun to eat and takes me down my Singaporean childhood food memory lane.”
Read moreHolly's Shanghai Cheat Sesame Noodles
“Shanghainese adore their noodles, and at one of my favorite hole-in-the wall noodle shops, I loved getting sesame noodles. During Covid, when we were all stuck at home, I was rummaging in the fridge and had an epiphany for a hack to make my favorite noodles: I used sesame hummus! It brought back many happy memories.”
Read moreCrispy Yakisoba Noodle Salad
Kourtney Paranteau never stopped loving the “Asian-inspired” chicken salads that filled chain restaurant menus of her youth, even if she was embarrassed to admit it, but as she got older she realized she could make an even better version. Here is her take in this classic, with preserved kumquats replacing sad tangerine segments, a silken miso dressing rather than sticky and sweet one, and deep fried Umi yakisoba noodles for irresistible crunch.
Read moreBirria Ramen (aka Birriamen)
There’s only one way to improve upon the pure culinary genius of birria ramen: use Umi Organic noodles. And you don’t have to use take-out birria consomé (broth) or spend hours making it—by using a pressure cooker and boneless stew meat, this pared-down version of the exquisite Mexican stew makes it a more weeknight-friendly endeavor without sacrificing any of the complexity.
Read moreDan Dan Noodles with Ground Beef
This is my adaptation of a Fuchsia Dunlop recipe from her book The Food of Sichuan. She writes, “The following is my own re-creation of a legendary and unique version of dandan noodles served in a tiny restaurant near Sichuan University… These noodles are not for the faint-hearted—they are shamelessly spicy, but utterly delicious.” These dan dan noodles were even more satisfyingly delicious than I’d imagined AND it took almost no time to make, which shocked me. This is going to become a regular thing. If Fuchsia Dunlop’s is a re-creation, then mine is even one step further removed—an adaptation of a re-creation. I’ve changed some of the promotions I hope you will make it your own.
Read moreRangoon Bistro's Ohn No Khao Swe
Alex and Nick, the duo behind Rangoon Bistro, teach us how to make a predecessor to Thai Khao Soi — a rich coconut-and-chicken based noodle soup flavored with turmeric and black pepper and thickened with chickpea flour. The result melts on your tongue and coats our noodles beautifully. The fresh, crisp toppings add a layer of engagement and brightness to the bowl.
Read moreNikki's Ground Turkey with Smoky Coffee Chili Oil and Umi Noodles
This dish is smokey, salty, rich and sweet. It’s comforting and at the same time refreshing because of the fresh herbs. It’s great with any type of ground meat: try pork, chicken, or even tempeh. It whips together in about 20 minutes but has great complexity of flavor, falling into the category: I could eat this every day.
Read moreAnna's Crispy Green Noodle Cake with Spring Radishes and Dipping Sauce
It was only appropriate that Anna Henricks, master of cakes, would make a noodle cake for us! Crispy on the outside, chewy on the inside, full of fresh herbs and great with a side of crunchy radish, this dish is perfect brunch food. It has elements reminiscent of dumplings, tortilla espanola, kugel, scallion pancakes. Whatever this cake is, we’ll take it, and with a side of flowers, please!
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 moreGrüne Soße Ramen
All over the world, springtime foods are about renewal, about fresh eggs, and the new green things sprouting from warming soil. In Frankfurt, Germany, this is celebrated with Grüne Soße, or green sauce, made with seven herbs: chives, borage, chervil, cress, parsley, sorrel, and burnet. In Hesse, this creamy sauce is served with boiled eggs and potatoes, but I think chewy Umi Organic ramen noodles are a perfect stand-in for the potatoes and that the sauce blends beautifully with chicken broth for a lovely, bright green soup.
Read more3 Breakfast Ramens to Make Your Morning Great
Cooking Umi noodles is as quick and easy as boiling water and waiting two minutes. I do that every morning when I make coffee and toast bread. Thus was born the idea of Breakfast Ramen, a simple, satisfying breakfast where our noodles take the place of toast. Plus Umi nodles are chock full of protein, fiber, and iron, so you get all that extra nutrition to fuel you through your day.
Read moreBreakfast Ramen with Avocado
We are going super simple with this breakfast ramen. You can literally make this on a weekday as quickly as you boil coffee and toast bread. Here is your no-fuss breakfast, full of healthy fats, high fiber and protein. Plus it tastes great. Enjoy!
Read moreBreakfast Ramen with Creamy Avocado Sauce aka "Avocado Toast" Noodles
Here’s our spin on avocado toast! Toss our protein, fiber, and iron rich noodles in a creamy avocado sauce that is reminiscent of pesto, creamy like alfredo, and full of all the good healthy fats and fiber that make avocado such a good start to your day.
Read moreBreakfast Ramen with Bacon, Eggs and Potatoes
Weekend brunch, noodle style! Here, bacon, homemade hash browns, and perfectly fried eggs top a bowl of Umi noodles dressed simply in butter and soy sauce. We take the best parts of an old standard and boost the fun.
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 moreKatherine's Noodles with Lots of Herbs and Toasted Peanuts
"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."
Read moreKen's Yakisoba
"Yakisoba is simple comfort food that’s easy to throw together with whatever you have on hand. Plus, cooking with a wok is fast and fun."
Read moreChris's Noodles in Palabok Sauce
"Pancit Palabok is garlicky pork and shrimp sauce over noodles. My Filipino neighbors growing up always made it for parties, and it was my favorite of the Filipino noodle dishes."
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