Sobaya Udon Wheat Pasta, 454 g

Sobaya Udon are thick Japanese wheat noodles made from unbleached wheat flour, whole wheat flour and sea salt, and nothing else. They are chewy and satisfying, the noodle for a hot bowl of broth on a cold day, and just as good cold with a dipping sauce in summer.

You can boil them like any pasta, but the traditional Japanese shocking method, where cold water is added to the boiling pot a few times, gives a firmer, more al dente noodle. Rinse under cold water after cooking to lower the sodium and keep them from clumping. Then add to miso soup, stir-fries or a simple bowl with green onion and soy.

• 454 g pack
• Unbleached wheat flour, whole wheat flour, sea salt
• Contains wheat

The traditional Japanese wheat noodle with superior whole grain taste and texture. Made from the finest quality flours and careful roll-and-cut processing and air drying.

Unbleached wheat flour, whole wheat flour, sea salt

Udon can be boiled like other pasta, or cooked by the traditional Japanese shocking method for a firmer, al dente noodle. Bring 2 quarts (about 2 L) of cold water to a boil in a large, covered pot. Remove the cover, add the noodles, and stir so they do not stick. As soon as the water returns to a boil, add enough cold water to stop the boiling (about 1/2 cup). Bring to a boil again and add cold water again. Repeat one or two more times until the noodles are done. Check by removing a strand and biting or cutting it in half: if the centre is white and the outside is darker, keep cooking; when the centre is the same colour as the outside and the noodle is firm yet tender, it is done. Rinse the cooked noodles under cold water. This lowers sodium and prevents clumping.

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