“This is a Filipino noodle dish that originated from the Chinese community that settled in the town of La Paz. Traditionally, it is made with pork and pork offal cooked in a beef and pork stock. It uses egg noodles and is topped with chicharron, fried garlic, scallions and a raw egg that cooks in the hot broth. It is a nourishing dish that is full of umami coming from a rich bone broth and shrimp paste. This is a variation of that dish I use at home made for how we live now and I find it is amazing with Umi Organic’s ramen because of the noodle’s amazing bite.
Read moreMee Goreng aka Indonesian Fried Noodles
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.
Read moreYuri's Miso-Pork Noodles
"I make my own miso, so I am always experimenting with the best way to enjoy it. I often make this miso pork. I like the fact that I can put anything I have in my garden and refrigerator in this recipe, and it always turns out good!"
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