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 moreChili Garlic Noodles
Shallots and garlic simmered in ample olive oil and then combined with fish sauce, roasted red peppers, and chilies, heaped on a pile of noodles dressed with just soy sauce, vinegar, and honey. It turns out it tastes even more luxurious and addictive than it sounds.
Read moreKimchi Noodle Salad
A spicy, crunchy, delicious summer salad recipe shared with us by our friend Kathleen Bauer. Whip together the dressing in a blender, top with kimchi and crunchy cucumber, and you have a standout meal!
Read moreBibim Guksu with Kimchi
This sweet-sour-spicy cold Korean noodle dish is usually made with sweet potato noodles, but chewy Umi Organic ramen noodles are a serious upgrade. Korean cucumbers are ideal for this, but feel free to substitute Persian or English cucumber (a regular slicing cuke can also be used, but peel and seed it first). My sneaky trick for substantially expediting this meal is using a mandoline with a julienne blade!
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