Noodles – Volpi Foods https://www.volpifoods.com Wed, 17 Feb 2021 15:33:39 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.1 https://www.volpifoods.com/wp-content/uploads/2021/02/cropped-android-chrome-512x512-1-32x32.png Noodles – Volpi Foods https://www.volpifoods.com 32 32 Soba Noodles with Celery and Mortadella https://www.volpifoods.com/recipes/soba-noodles-celery-mortadella/ Tue, 17 May 2016 13:03:13 +0000 https://www.volpifoods.com/?post_type=avada_portfolio&p=2755 At the heart of this dish, we’re pairing the fanciest cold noodles with the fanciest cold cuts. Cool! The best part is that it totally makes sense. Soba noodles, made from nutrient-dense buckwheat flour, are most commonly eaten cold in Japanese cuisine. As the weather warms up, we want more cold noodle salads for lunch or dinner. This one is satisfyingly savory and portable to boot. We toss the chilled noodles and crunchy veg in a light, ginger-soy dressing, with tender Mortadella strips as an unexpected twist.

 

]]> The Best Shio Ramen with Pork and Guanciale https://www.volpifoods.com/recipes/best-shio-ramen-pork-guanciale/ Mon, 11 Apr 2016 13:50:10 +0000 https://www.volpifoods.com/?post_type=avada_portfolio&p=2532 The luxury and complexity – and rampant popularity – of ramen belie the reality that it is, at its essence, a humble bowl of noodles. It seems easy, but can you imagine making this at home? Of course you can. Sure it takes time, but most of that time doesn’t require you to pay any attention, so feel free to queue up something to binge watch. Once the stock is made and the eggs are marinated, a weeknight bowl only requires a little assembly.

Shio means ‘salt’ in Japanese, but don’t worry; it’s not salty. The term refers to the clear soup that originated from Chinese immigrants that settled in Western Japan.

The add-ons you top the ramen with are what personalize it. Pick and choose from our carefully curated list, or look in your fridge and create your own hodgepodge, from leafy vegetables to sliced mushrooms to roast chicken or firm tofu.

 

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