Udon is a thick white wheat noodle, that has been one of the most beloved Japanese foods for centuries. Hakubaku Udon is high in adhesiveness and elasticity with a pleasing texture and flavor. It may be served stir fried and as a noodle soup as well (boil for 10 minutes; when stir-frying, boil for 8 minutes (noodles will receive a more thorough cooking in the wok)). They are made from organic soft wheat.
How To Enjoy
Udon noodles can be enjoyed cold with a dipping sauce during summer or hot in a tsuyu soup with meat, vegetable, nori on top.
-To serve cold, wash boiled noodles with cold water to cool them down.
-Thin out tsuyu to make a dipping sauce. Do not forget wasabi, nori, chopped fresh onion for better taste.
-A soup for hot soba is also very easy to make by using tsuyu.
Organic Wheat Flour 95%, Salt 5%, Water.