Hakubaku – Japanese Noodles (Udon)
Japanese Udon noodles can be round, square or flat with a texture suitable for more hearty dishes. Although Udon noodles can be served cold, these thicker, soft, but slightly chewy, white noodles are usually served hot with various toppings, added to a hotpot dish and cooked with other ingredients, or sometimes included in a curry soup. Udon can replace soba in traditional soba recipes and some dishes even mix soba and udon noodles to give a variety of textures. This is 98% fat free, and is certified organic, Kosher, and Halal.
Ingredients: Organic wheat flour (96%), salt (4%), water
Size: 270 g
Country of Origin: Australia
1. Cook organic udon in rapid boiling water for 10 minutes. Salt and oil are not needed.
2. For stir-fry, cook in rapid boiling water for 8 minutes.
3. Drain, then rinse well with cold water. Drain again.
4. To reheat, briefly submerge in hot water.