A quick noodle bowl does not need a shelf full of sauces. Our premium Umami Sauce Starter combines mushrooms, tomato, tamari, black garlic, and sun-dried tomato powder in one versatile blend. Prepare it as a sauce for the noodles, then add a small shake of the dry starter if you want more savory flavor.
Ingredients
- 8 ounces noodles, such as ramen, lo mein, rice noodles, or spaghetti
- 2 tablespoons Shawhan Farms Umami Sauce Starter
- 2 tablespoons warm water
- 2 tablespoons olive oil
- 1 tablespoon neutral oil
- 2 cups sliced vegetables, such as mushrooms, broccoli, bell pepper, carrots, cabbage, or snap peas
- 2 scallions, sliced
- 1 teaspoon sesame oil, optional
- Cooked chicken, shrimp, tofu, or fried eggs, optional
- Additional dry starter, as needed
Instructions
- Bring a pot of water to a boil and cook the noodles according to the package directions. Reserve ½ cup of the cooking water, then drain the noodles.
- While the noodles cook, stir together 2 tablespoons Umami Sauce Starter and 2 tablespoons warm water. Let the mixture stand for 5 minutes, then add the olive oil and blend until smooth.
- Heat the neutral oil in a large skillet over medium-high heat. Add the vegetables and cook for 4 to 6 minutes, stirring often, until tender.
- Add the drained noodles and prepared umami sauce to the skillet. Toss well, adding the reserved noodle water a tablespoon at a time until the sauce coats the noodles.
- Stir in the scallions and sesame oil, if using. Add cooked chicken, shrimp, tofu, or fried eggs for a more substantial dinner.
- Taste before adding salt. For more savory flavor, sprinkle in a small amount of the dry starter, toss again, and taste.
Tips and Variations
Use frozen vegetables. Thaw frozen broccoli, peas, or stir-fry vegetables and drain them well before adding them to the skillet.
Change the noodles. Ramen and lo mein are natural choices, but spaghetti, linguine, rice noodles, or soba also work.
Use the starter two ways. The prepared sauce coats the noodles, while a small amount of the dry blend can be added directly to the skillet when you want a little more savory flavor.
Make extra sauce. Double the sauce portion and refrigerate the extra in a covered container. Stir it into rice, vegetables, soup, beans, ground meat, or a quick pan sauce when dinner needs a savory boost.
Add protein or keep it simple. Rotisserie chicken, leftover pork, shrimp, tofu, or fried eggs can make the bowl more substantial.
Use noodle water before adding more oil. A tablespoon or two will loosen the sauce without making the noodles oily.
Serving Ideas
Serve the noodles with sliced cucumber, steamed edamame, sautéed greens, or a simple cabbage salad. A fried egg on top makes an easy addition when there is no cooked protein on hand.
This is an easy recipe to change from week to week. Choose the noodles, vegetables, and protein you have, then let the mushrooms, tomato, tamari, and black garlic provide the savory base.
Wondering why umami is appearing in recipes, restaurant descriptions, and packaged foods? Check out this post: Why Umami Belongs in Everyday Cooking.
Looking for more easy ways to make everyday meals taste better? Shop all our seasonings.
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