Katherine Deumling of Cook with What You Have shares her recipe for an Umi noodle salad with peas, peanuts, cilantro and mint. It’s really perfect. It takes almost no time to cook (a gift on very hot days) and tastes refreshing and flavorful. This is your new go-to for noodle salad daze and days.
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 moreNoodles in Beef Bone Broth with Fish Sauce
The foundation of this soup is a many-hour simmered beef bone broth that rumbles with depth and strength. We layered on top of that a carrot-ginger-fish sauce flavor base that is very bright, very lively, and a nice contrast to the beef. We really think this bowl is a winner!
Read moreChris' Nam Prik Ong
This Thai pork sauce is out of this world. The flavors are so punchy, and it has the perfect amount of heat and funk. It's reminiscent of a bolognese, built on a base of ground pork, shallot, and tomatoes, with an addictive shrimp paste and fish sauce underbelly.
Read moreFrancesca's Nam Sodd (Thai Pork Salad)
"Nam Sodd is a favorite dish at my neighborhood Thai restaurant. I realized I could make it at home, and then I realized I could make it with Umi Organic noodles!"
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