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Although there are different types of udon, these Japanese soft wheat noodles – in Japan at least – are mainly the Sanuki Udon Noodles that are eaten the most. These noodles come from the Kagawa region (formerly Sanuki) and are over 300 years old. The Japanese are absolutely crazy about them, because Sanuki Udon are thicker and firmer than other varieties.
Preparation: Cook the udon noodles for 13 minutes in a large pan with boiling water. Serving suggestions: Udon noodles are wider than other Japanese noodle types and are generally eaten in broth, with various ingredients (braised pork, soft-boiled eggs, mushrooms, seaweed, etc.), or cold with mentsuyu sauce.
€6,95
Ingredients Sanuki Udon Noodles – Wide Wheat Noodles: WHEAT FLOUR (96.4%), salt (3.6%)
Nutritional values per 100g:
Energy: 1381 kJ/330 kcal
Fat: 1.2 g
of which saturated fat: 0.3 g
Carbohydrates: 72 g
of which sugars: 3.4 g
Protein: 8 g
Salt: 4.9 g
Store at room temperature, away from sunlight. After opening, reseal the bag tightly and store in a cool, dark place.
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