Hakubaku Organic Cha Soba
Thin Japanese noodles made from wheat flour with Cha (green tea) powder and buckwheat flour. Cha Soba noodles are considered a delicacy in Japan and only served on on very special occasions.
Cha Soba is packed in light-proof foil packaging to protect the nutritional value of the tea and to keep the fresh flavour of the green tea.
High quality authentic Japanese noodles from the number 1 brand in the US and Australia, Hakubaku. It is also the leading brand of Japanese grain products, established in 1941. It garnered an award as the Export Market Leader in 2017 at the Australian Organic Annual Awards. Made in Australia using traditional Japanese recipes with premium Australian organic wheat.
Ingredients: Organic Wheat Flour (97%), Organic Buckwheat Flour (1%), Organic Green Tea Powder (2%), Water
*Allergen information: contains wheat gluten. Manufactured on shared equipment with soy, egg, and buckwheat.
How to Cook Cha Soba:
Cook in rapid boiling water for 10 minutes (no need for salt and oil), 8 minutes for Stir-fry.
Drain and rinse with cold water then drain again.
To reheat: briefly submerge in hot water.
Your daily source of carbohydrates and protein, Cha soba noodles are your energy booster with low fat. They are also a good source of dietary fibre with a small dose of iron, calcium, and potassium. Both buckwheat and green tea are also considered to have substantial health benefits as a regular part of a diet.
- -Certified organic
Storage: Store in a cool dry place, far from sunlight or heat sources.
Shelf life: 3-6 months unopened.
Chicken, Pickled Mushroom & Soba Salad
*recipe courtesy of hakubaku.com.au
200g Hakubaku Organic Cha Soba noodles
2 small chicken breasts, thinly sliced
1 red onion, finely diced
2 tbsp ginger, minced
1 tspn chilli paste (or chopped chilli)
1/2 tspn sesame oil
2 tbsp sake
1.5 tbsp white miso paste
4 tbsp soy sauce
1 scallion, chopped roughly
1/4 cup long beans, chopped
2 cups dashi or chicken stock
pepper to taste
1. Combine onion, ginger, miso, oil, chilli, soy sauce, sake and scallions in pan and cook on high heat until onions are soft.
2. Add chicken and dashi and reduce heat a little. Cover with lid and let simmer until chicken is cooked through.
3. Add green beans.
4. Fill serving bowls with already cooked green tea noodles. Top with beans and chicken and ladle on remaining stock.
5. Serve with a topping of pepper and/ or pickled ginger.