Hakubaku Organic Ramen

270 grams

Ramen is made from organic soft wheat, thin Chinese-style noodles. Their texture is a bit chewy and very pleasing. Excellent for making hearty dishes. Ramen has become fully adopted as one of the Japanese favourites and now popular among the youth. These noodles are usually added to a hot chicken or pork broth with various toppings, such as sliced pork, scallions, kamaboko, seaweed, and even corn.

By Hakubaku Co, a leading name in grain products in Japan established in 1941. Using premium Australian organic wheat with traditional Japanese recipes. In 2017 Hakubaku was awarded Export Market Leader at the Australian Organic Annual Awards. Hakubaku is also the #1 Organic Noodle brand in USA and Australia.

Ingredients: Organic Wheat Flour (97%), Salt (2%), Mineral Salts, Water
*Allergen information: contains wheat gluten. Manufactured on shared equipment with soy, egg, and buckwheat.

How to Cook Ramen:

Cook in rapid boiling water for 4 minutes (no need for salt and oil).

Drain and rinse with cold water then drain again.

To reheat: briefly submerge in hot water.

Health Benefits:

These noodles are an excellent source of carbohydrates for your daily energy needs. They are also a good source of protein, dietary fibre, and iron.

•        -Certified organic
•        -Kosher
•        -Halal

Origin: Australia

Storage: Store in a cool dry place, far from sunlight or heat sources.

Shelf life: 3-6 months unopened.

Recipe Suggestion:

Shoyu Ramen & Egg Soup
*recipe courtesy of hakubaku.com.au

Ingredients

Ramen Egg
2 tbsps soy sauce
2 tbsps mirin
4 tbsps water
2 large eggs

Main Ingredients
2 x 90 g bundles Organic Hakubaku Ramen Noodles
4 cups chicken stock
Salt, to taste
3 tbsps soy sauce
50 g baby spinach

For toppings
Barbeque pork slices*
4 spring onions, finely sliced
1 sheet nori, shredded or cut into squares

Directions

Prep Time 15 mins Cook Time 25 mins, 4-8 hrs to marinate egg

1. Ramen egg: combine soy sauce, mirin & water in a zip lock bag. Set aside. Bring
a medium saucepan of water to the boil. Carefully add eggs & boil for 6 mins. Remove
from saucepan & run cold water over eggs to stop cooking. Once cooled, peel. Add
to the soy mixture. Make sure they are fully submerged. Leave to marinate over night
in the refrigerator or for at least 4 hours. Tip: tie a rubber band around the bag so
eggs stay submerged.
2. Prepare ramen noodles as per pack instructions, set aside.
3. Place stock into a large saucepan & bring to the boil. Add soy sauce & salt to taste.
4. Divide noodles & spinach between 4 bowls. Pour over hot stock & top with sliced BBQ pork,
spring onions, nori & half a ramen egg each.

Nutrition Facts