Cooking Umi noodles is as quick and easy as boiling water and waiting two minutes. It struck me that 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. First up: Our spin on avocado toast! We have two versions: One with a creamy avocado sauce that is reminiscent of pesto, silky like alfredo, and full of all the good healthy fats and fiber that make avocado such a good start to your day. Plus our Umi noodles pack a wallop of protein (14 grams), fiber (12 grams), and iron (20% of your daily value). Our second recipe is even easier, for your busier mornings: Just noodles in olive oil, lemon juice and salt, with a sliced avocado on top.
You don't need to add anything to this dish, but if you want to dress it up, think of your favorite avocado toast toppings and add them here: a fried, poached, or soft boiled egg; a slice of good tomato; or for our power breakfast, avocado toast with sardines! What a great start to your day.
Makes 3 servings
Creamy Avocado Sauce
2 ripe medium avocados (about 6 ounces each), halved and pitted
1 cup lightly packed fresh basil, cilantro, sorrel, and/or spinach leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
2 teaspoons kosher salt
2 teaspoons olive oil + 1/4 cup olive oil, divided
1 package (12 ounces) Umi Organic ramen noodles
Optional: 2 serrano chilies
Optional toppings:
Fried, poached, or soft boiled egg
Sliced tomatoes
Anchovies or sardines
Pan-fried tofu
Chile oil or hot sauce
Furikake
Flaky salt and fresh ground black pepper
Directions:
Bring a large pot of water to a rapid boil.
Scoop the avocado flesh into a blender. Add the basil, cilantro, sorrel and/or spinach, garlic, lemon juice, salt, and optional chili. Blend until smooth, about 1 minute. With the blender running, drizzle in the olive oil and blend until incorporated. Set aside.
Gently tease apart and loosen the noodles. Add the noodles to the water and boil 2 minutes, stirring often. Drain in a strainer and rinse briefly in cold running water. Drain well, transfer to a large bowl, and toss with 2 teaspoons olive oil to coat.
Toss the noodles with the creamy avocado sauce. Top with your favorite toppings, like an egg. Serve immediately.
Photo by Zak Margolis.
