Organic Japanese Brown Rice Udon Noodles

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• Product Info
• Nutritional Info
• How to Use
• Producer's Story

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  Quick to cook and delicious in flavour, Organic Brown Rice Udon Noodles are satisfying and versatile. Artisan family producers slowly air dry and mature these noodles to concentrate their flavour. They can be used all year round in a wide range of Asian and Western dishes, including piping hot noodles in broth, satisfyingly rich stir fries, and succulent summer salads.

  Clearspring Japanese Noodles are made to traditional recipes, and are all egg-free and certified organic.

  What makes them special:

  • Traditional, slow dried organic noodles from Japan. Dried at low temperatures rather than artificially dried at 60-80 degrees. (ranges from 28-48 degrees)
  • Authentically made using the roll and cut method, not by the conventional force extruded method.
  • Firm, smooth noodles, satisfying and versatile
  • Cooks in 9 minutes
  • Source of protein, low in fat

  Ingredients: Wheat flour* (87%), brown rice flour* (10%), sea salt.
  *Organically grown

  Product weight - 200g

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  The main constituent of Udon is carbohydrate. Carbohydrate is the nutrient found in rice, bread, and noodles which is converted to glucose and glycogen in the body. Udon is well suited for a quick and filling lunch as carbohydrates contribute to the maintenance of normal brain function*. For recipes and serving suggestions please go to our recipes page.

  * beneficial effect is obtained with a daily intake of 130g of carbohydrates from all sources.

  Brown Rice Udon Noodles are:

  • Source of protein
  • Low in fat
  • Low in sugar

  Nutritional Information

  Typical values	g/100g
  Energy-kJ:	1490
  Energy-kcal:	350
  Protein:	16.3
  Carbohydrate:	68.4
  of which sugars:	1.7
  Fat:	1
  of which saturates:	0.19
  of which monounsaturates:	0.23
  of which polyunsaturates:	0.5
  Fibre:	1.4
  Salt:	1.69

  Allergen Information

  Cereals containing gluten*	Present as ingredient
  Peanuts*	Absent
  Nuts*	Absent
  Soybeans*	Absent
  Celery*	Absent
  Mustard*	Absent
  Sesame*	Absent
  Sulfur dioxide and sulphites*+	Absent
  Crustaceans*	Absent
  Eggs*	Absent
  Fish*	Absent
  Milk*	Absent
  Lupin*	Absent
  Molluscs*	Absent

  * and products thereof. +(>10mg/kg or 10mg/l)

  Dietary Status

  Wheat Free	No
  Gluten Free	No
  Yeast Free	Yes
  Nut Free	No
  Raw Food	No
  Kosher	No
  Free of Added Alcohol	Yes

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  How to make Brown Rice Udon Noodles

  To prepare bring 2L of water to the boil, add noodles (100g per serving) and stir. Simmer for 9 minutes then rinse briefly under cold water. Serve all year round in hot broths, stir-fries or chilled with a dipping sauce.

  Recipes

  • Udon Salad with Seitan & Sweet Mustard Sauce
  • Chu-ka Udon Salad
  • Udon with Gingered Peanut Sauce

  Recipe Videos

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  Producer's Story

  Our supplier has been producing Japanese dried noodles for over a century and celebrated its 100th anniversary in 2006.

  • 1906: Established
  • 1971: Becomes a JAS certified (not JAS Organic) dried noodle factory
  • 1973: Starts production of traditional Udon noodles
  • 1994: Noodles selected as one of the 100 World Foods by New York Times
  • 1999: Start production of organic products for export as an OCIA/Ecocert certified producer
  • 2006: Celebrates its 100th anniversary

  Production Process

  The key to the great tasting noodles is to allow plenty of time when mixing the dough and drying the noodles. They use a custom-made super mixer, which mixes the dough at low temperatures for an hour and a half which promotes rapid gluten formation. This process will create the firm texture the Japanese call “Koshi” and the finished product is similar in style to the very traditional hand-kneaded noodle (“Teuchi” udon).

  The drying process is also important and our producer uses a chain slow air dryer. This slowly air dries and matures the noodles to concentrate their flavour. Another advantage of using this type of dryer is that they can adjust the air speed for different kinds of noodles. Combined with their experience and craftsmanship, they are able to produce consistently good quality noodles throughout the year in different seasons, temperatures and humidity.

  Nowadays the majority of noodle producers make production efficiency a priority – one whole day is usually enough to mix, dry and pack the noodles. In contrast, our producer spends 2 days on thin noodles (e.g. somen and soba), and 3 days on udon and this is just the time taken to dry them!!