How to Cook Udon:
Cook in rapid boiling water for 4 minutes (no need for salt and oil), 3 minutes for Stir-fry.
Drain and rinse with cold water then drain again.
To reheat: briefly submerge in hot water.
Fried Tofu, Broccolini & Pear Udon Salad
*recipe courtesy of hakubaku.com.au
1 x bunch broccolini, cut into 3-4 cm lengths
150 g sugar snaps, trimmed
Grapeseed oil, for shallow frying
250 g firm tofu, cut into 2 cm cubes
270 g Hakubaku Organic Udon Noodles
2 small pears, baton-cut, in water & lemon juice to prevent browning
10 g chives, cut into 2 cm batons
3 tbsp white miso paste
2 tbsp rice vinegar
2 tbsp mirin
1 tbsp honey
½ tbsp ginger, grated
Prep Time 20 mins Cook Time 20 mins
1. Bring a large saucepan of water to a boil. Add broccolini & sugar snaps, cook for 1 min, until bright green. Transfer to a large bowl of ice water to refresh. Once cooled, drain in a colander.
2. Pour enough oil into a medium frying pan to fill 1 cm deep. Heat over medium-high heat, until hot enough for a piece of tofu to golden brown in 20-30 secs. Fry tofu in batches, until golden brown. Drain on a paper towel.
3. Miso dressing: whisk all the dressing ingredients in a bowl.
4. Prepare udon as per pack instructions.
5. Drain the pear from the water & place it into a large mixing bowl. Add the udon, broccolini,
sugar snaps, fried tofu & chives.
6. Mix through the miso dressing & serve on a large platter or in a large bowl. Garnish with sesame seeds & togarashi, if desired.
Organic Wheat flour (96%), Salt (4%), Water
*Allergen information: contains wheat gluten. Manufactured on shared equipment with soy, egg, and buckwheat.
For your daily energy source, udon noodles are a good source of carbohydrates and protein with a good dose of dietary fibre but low in fat.
- -Certified organic
Storage: Store in a cool dry place, far from sunlight or heat sources.
Shelf life: 3-6 months unopened.