“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.”
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I was delighted when I experimented by using our Organic Yakisoba Sauce in place of classic Otafuku or Bulldog Okonomiyaki Sauce. It works like a dream! In fact, I insist: try it out! It’s so special!
In the Kansai region, where okonomiyaki was invented and where I lived (Kyoto, Osaka, and Kobe are all within Kansai), the ingredients are all mixed together and cooked as one mass. Many regions have their own adaptations—the other most famous style comes from Hiroshima—but the Kansai version is the easiest to make. I like to eat this with rice and miso soup.