Hakubaku Organic Udon
Made from wheat flour, salt and water, Japanese Udon noodles can be round, square or flat. They are thicker yet slightly chewy, soft white noodles with fit texture for your hearty dishes.
Usually served hot with various toppings, added to a hotpot dish and cooked with other ingredients or even included in a curry soup. They can sometimes be served cold as well.
These noodles can also be an alternative from soba noodles in traditional soba recipes. Both of them could even also be combined to make a varied texture in recipes.
From the leading brand of Japanese grain products, Hakubaku Co, established in 1941 and awarded as the Export Market Leader in 2017 at the Australian Organic Annual Awards. It is also the top 1 Organic Noodle brand in the USA and Australia. Made in Australia using traditional Japanese recipes with premium Australian organic wheat for the finest quality authentic Japanese noodles.
Ingredients: Organic Wheat flour (96%), Salt (4%), Water
*Allergen information: contains wheat gluten. Manufactured on shared equipment with soy, egg, and buckwheat.
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.
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.
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
Grape seed 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 tbsps white miso paste
2 tbsps rice vinegar
2 tbsps mirin
1 tbsp honey
½ tbsp ginger, grated
Prep Time 20 mins Cook Time 20 mins
1. Bring a large saucepan of water to the 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
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 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 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.