"Drunken" Beans
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Easy to make, impossible to stop eating.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.