The combo of cream and chickpea or white miso is a little known secret. Just those two ingredients are unbelievably delicious together—salty, rich, deep, clean, lip-smacking. I can go on! Here, these two join a little sautéed garlic and some vegetables for a perfect, satisfying vegetarian Japanese pasta. It really does feel like Italian pasta reborn in Japan—the best of both worlds!
Read moreUmi Lo Mein
Of course, lo mein using our yakisoba noodles! Lo mein—soy-forward stir-fried noodles—descends from Chinese cuisine but has become a distinctly Chinese-American dish. This is such a quick and delicious meal, very kid friendly, and a great template for all kinds of greens! it wouldn’t be unheard of to eat this with a side of wontons!
Read moreUmi Noodles in Miso Pesto
Our Umi miso pesto is smooth and creamy and works beautifully as a dressing for boiled noodles. The word pesto is a little misleading but the cornerstones are there: umami in the form of miso instead of parmesan; herbs, in this case cilantro instead of basil; nutty richness through sesame oil instead of pine nuts or walnuts; and richness through sunflower oil instead of olive oil. I like just Umi noodles tossed in pesto as a whole meal, but it’s great with some sliced ripe tomato in season, wedges of roasted winter squash, or something more substantial like panfried chicken or tofu.
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 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 moreThrowback Chinese Chicken Salad
Dead simple weeknight fare. You can use your favorite sesame dressing if you don’t feel like whipping up the sauce.
Read moreChris' Thai Coconut-Lime Broth
This recipe makes an extremely flavorful coconut broth infused with lemongrass, galangal, garlic, Thai chiles, and lime leaves. You may have to shop out of your way, but you'll love how easy this is to make: Chop everything in big hunks, drop into coconut milk, simmer, and strain.
Read moreJim's Black Bean Sauce Noodles
"I adapted this recipe from a dish served at Eddie Lee's, a Portland restaurant that once occupied the space that's now Mother's. It features Chinese fermented, salted black soy beans aka douchi, often sold as 'preserved beans.' "
Read moreSakiko’s Cold Noodles With Miso-Sesame Sauce
Flavor junkies, rejoice! This has the same appeal as Thai peanut sauce but with a rich sesame twist. Plus, it's as easy as whisking some pantry staples together, topping noodles with whatever you have on hand, and ladling sauce over the top.
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