Japanese Udon noodles can be round, square or flat with a texture suitable for more hearty dishes. They are made from wheat flour, salt and water. 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.
Boil for 10 minutes (if served cold or hot) or boil for 8 minutes (for stir-fries)
Hakubaku searched the world for the highest quality ingredients for authentic Japanese noodles. Hakubaku Australia was set up in Ballarat Victoria in 1996 when the search showed that Australia produced the finest quality organic wheat. Hakubaku Australia produces authentic organic Japanese noodles and is market leader in Japan, Australia and USA, and is the global base for Hakubaku’s organic noodle business.