Made with wheat flour and a little salt, Sanuki's thick udon noodles plump up magnificently when cooked for the thick, chewy texture that all udon connoisseurs expect. These noodles take between 10 and 12 minutes to cook, and are delicious served hot in a noodle broth, or cold with tsuyu dipping sauce.
How to use
Add 100g noodles to a pan of 1L boiling water. Adjust the noodles as they soften until they are fully submerged. Let boil for 10-12 minutes, or until they reach your preferred level of softness.
When finished, strain and rinse with cold water to cool down if serving cold, or strain and add to hot soup if serving hot.
Serve with assorted sauces and garnishes.
Background
Background:
Producer Akagi makes its noodles in Gunma Prefecture in central Japan, an area famous for its climate, abundant water and quality of wheat. The producer named itself 'Akagi' after the highest mountain in the district. This Joshu range of noodles is made according to traditional Japanese recipes, and packed in recycled paper packaging.
Ingredients
If you have a food allergy or a special dietary requirement. Please check the product's ingredients on the packaging carefully before consuming. If you have any questions, please contact customer service before you place your order.
Wheat flour, salt
Net Weight: 300g
Product of Japan
Manufacturer Sanuki Shisei
Please store in a cool and dry place.
Nutrition
Per 100g:
Energy: 1398.14kJ/334kcal
Fat: 1.3g
(of which Saturates: 0.2g)
Carbohydrate: 72.1g
(of which Sugars: 2.5g)
Protein: 8.5g
Salt: 4.3g
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