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Quick to cook and delicious in flavour, Organic 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.
Ingredients: Wheat flour* (97%), sea salt.
Product weight - 200g
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.
Udon Noodles are:
|of which sugars:||1.1|
|of which saturates:||0.4|
|of which monounsaturates:||-|
|of which polyunsaturates:||-|
|Cereals containing gluten*||Present as ingredient|
|Sulfur dioxide and sulphites*+||Absent|
* and products thereof. +(>10mg/kg or 10mg/l)
|Free of Added Alcohol||Yes|
To prepare bring 2L of water to the boil, add noodles (100g per serving) and stir. Simmer for 10 minutes then rinse briefly under cold water. Serve all year round in hot broths, stir-fries or chilled with a dipping sauce.
Our supplier has been producing Japanese dried noodles for over a century and celebrated its 100th anniversary in 2006.
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!!