Organic Japanese Brown Rice Udon Noodles

OrganicVegan

• Product Info
• Nutritional Info
• How to Use
• Producers Story

• Ingredients: wheat flour* (77%), water, brown rice flour* (9%), sea salt.
  *organically grown

  Product weight - 200g

  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

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  Clearspring Product Code: CS100

   

• • Low Fat
  • Low in Saturated Fat

  • Low Sugar

  Nutritional Information

  Typical values	g per 100g
  Energy kJ:	1490
  Energy kCal:	350
  Fat:	1
  of which saturates:	0.2
  of which monounsaturates:	0.23
  of which polyunsaturates:	0.5
  Carbohydrate:	68
  of which sugars:	1.7
  Fibre:	1.4
  Protein:	16
  Salt:	1.7

  Dietary Status

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

  For an explanation of the claims made above please click here

• 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

  Store in a cool, dry place.
  

• 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!!