WHEAT flour (56.00%), water, modified tapioca starch, salt
Allergens: GLUTEN (WHEAT).
Average nutritional values per 100g:
Energy: 580 kJ / 139 kcal
Fat: 0.00 g
of which saturates: 0.00 g
Carbohydrate: 32.00 g
of which sugars: 0.00 g
Protein: 2.80 g
Salt: 0.20 g
Store at -18°C before opening. See expiry date on packaging. Do not refreeze after thawing.
In boiling water for 1-2 minutes until unraveled, or directly in hot soup or wok for 2-3 minutes.
Heat before consumption.
N° 053 · NOODLES & PASTA
Udon Noodles
pre-boiled · thick portioned noodles · for soups and stir-fries
Wheat udon noodles, pre-cooked and individually frozen in 230g portions. Thicker and chewier than ramen, with the satisfying texture of true udon. Pack of 5 portions.
Straight from the freezer, in two minutes you have thick, chewy udon, ready to serve. Add it to hot broth or stir-fry it in a wok with vegetables and soy sauce.
Delivery in 1-2 working days, nationwide in Romania
Restaurant quality, ready in minutes
Secure payment with card, Apple Pay, or Google Pay
WHEAT flour (56.00%), water, modified tapioca starch, salt
Allergens: GLUTEN (WHEAT).
Average nutritional values per 100g:
Energy: 580 kJ / 139 kcal
Fat: 0.00 g
of which saturates: 0.00 g
Carbohydrate: 32.00 g
of which sugars: 0.00 g
Protein: 2.80 g
Salt: 0.20 g
Store at -18°C before opening. See expiry date on packaging. Do not refreeze after thawing.
In boiling water for 1-2 minutes until unraveled, or directly in hot soup or wok for 2-3 minutes.
Heat before consumption.
Yaki udon with shrimp
Yaki udon with shrimp
Yaki udon is the Japanese wok dinner: quick, filling and dependent on high heat, not on fixed timing.
Notes
Every step is judged by eye, which is why the recipe uses no timers. The udon should stay springy, the vegetables crisp, and the shrimp opaque and juicy. If the pan is small, cook in two batches so you don't steam the ingredients.
Thick and elastic
Authenticity
Why it's worth it
Udon noodles are the thickest and chewiest noodles in Japanese cuisine, here pre-cooked and portioned for 5 meals. They have that unmistakable soft and springy bite that glides pleasantly and maintains its texture in soup or stir-fry. Instant freezing, immediately after cooking, is precisely the secret that captures the texture of fresh udon, just like at an udon shop in Japan. 1.15 kg pack in 5 portions of 230 g, ready in minutes directly from the freezer.
Culinary inspiration
How to enjoy
For yaki udon, separate the Udon Noodles in hot water just until they come apart, then drain very well. Cook the Vannamei Shrimp quickly and remove them before the vegetables; add them back in at the end so they don't become tough. The sauce should glaze, not pool.
Food pairings
Serve them like this
◆ Dashi broth with wakame seaweed and green onion
◆ Shrimp or vegetable tempura
◆ Soy sauce, mirin, and sesame oil for yaki udon
◆ Poached egg or onsen egg on top
◆ Cold Japanese beer (Asahi or Sapporo)
