The noodles udon s are, along with sobas, the most consumed noodles in Japan.
They are prepared with wheat flour, mixed with water and salt. Their size varies from 2 to 4 mm in width. Udon can be eaten hot or cold, in broth or with a sauce (sesame for example).
These thick Udon noodles are precooked , which allows them to be cooked very quickly in soup or pan-fried in just 2 – 3 minutes!
fat free
Ingredients:
Flour of wheat 64%, water, modified tapioca starch E1442, salt, acidity regulator E270, E260, E575, E296, gluten , thickener E405
| Nutritional values | For 100g |
|---|---|
| Energy | 585kcal |
| 140kJ | |
| Fat | 0.6g |
| – Saturated fatty acids | <0.1g |
| Carbohydrates | 29.1g |
| – Sugars | 0.6g |
| Proteins | 3.5g |
| Salt | 0.6g |
Preparation advice: for 1 sachet of 200g of Udon
1) For noodle soup:
– Immerse the udon noodles in 300cl of boiling water (no salt or oil needed). Cook 3-4 mins.
– Season and mix. Noodles can be eaten with meat, mushrooms and vegetables.
2) For fried noodles:
– Sauté and season the meat and vegetables in a pan with a little hot oil. Add the pre-cooked noodles.
– Mix well with noodle sauce and serve.
3) For cold noodles:
– Immerse the udon noodles in 300cl of boiling water (no salt or oil needed). Cook 3-4 mins.
– Drain and rinse with cold water
– Enjoy with Japanese noodle sauce
Product of South Korea.
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