WHEAT flour (96.00%), water, salt
Allergens: GLUTEN (WHEAT). May contain traces of egg.
Average nutritional values per 100g:
Energy: 1,386 kJ / 330 kcal
Fat: 1.00 g
of which saturated fatty acids: 0.30 g
Carbohydrates: 72.00 g
of which sugars: 3.00 g
Protein: 8.00 g
Salt: 2.30 g
Store in a cool and dry place, away from light. See expiry date on packaging. After opening, keep in an airtight container, in a cool and dry place.
Boil for 12-13 minutes in abundant salted water until they reach the characteristic al dente texture.
Rinse with cold water for cold serving, keep warm for bowls in dashi.
N° 113 · NOODLES & PASTA
Dried Udon Noodles
thick Japanese · dried · Sanuki style
Dried Japanese wheat udon noodles, classic Sanuki style, straight bundles cut to equal length. Chewier than the frozen version, with a traditional firm texture. 250g pack for 2-3 servings.
For those who want traditional dried noodles in their pantry, ready at any time without a freezer. Boil them and add them to broth or stir-fry, with the substantial texture of real udon.
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 (96.00%), water, salt
Allergens: GLUTEN (WHEAT). May contain traces of egg.
Average nutritional values per 100g:
Energy: 1,386 kJ / 330 kcal
Fat: 1.00 g
of which saturated fatty acids: 0.30 g
Carbohydrates: 72.00 g
of which sugars: 3.00 g
Protein: 8.00 g
Salt: 2.30 g
Store in a cool and dry place, away from light. See expiry date on packaging. After opening, keep in an airtight container, in a cool and dry place.
Boil for 12-13 minutes in abundant salted water until they reach the characteristic al dente texture.
Rinse with cold water for cold serving, keep warm for bowls in dashi.
Vegetable udon stir fry
Vegetable udon stir fry
Stir fry is the fastest road from fridge to a serious dinner: high heat, constant motion and ingredients going in from hardest to softest. Thick udon is the ideal noodle for it, staying springy and collecting all the sauce.
Notes
Two golden rules: never crowd the pan (two batches beat one crowded one, otherwise the vegetables steam) and cut the vegetables evenly so they cook together. With shrimp or yesterday's chicken it becomes a full meal, tossed in before the vegetables.
Authentic Sanuki
Authenticity
Why it's worth it
Dried Sanuki-style udon noodles, the classic variety from the Japanese region renowned for the best udon. When cooked, they achieve that thick, firm, and elastic texture you seek in authentic udon. 250 g dried pack, vegan, ready after a few minutes of boiling like pasta.
Culinary inspiration
How to enjoy
For kake udon, a simple soup made from dashi, soy sauce, and mirin, served over hot noodles and fresh green onions. For zaru udon, served cold, drain well after boiling and cool in ice water, then serve with tsuyu and wasabi on the side. Yaki udon, stir-fried in a wok with cabbage, carrots, and soy sauce, is the fastest weeknight dinner.
Food pairings
Serve them like this
◆ Dashi broth with kombu and bonito flakes
◆ Shrimp and vegetable tempura
◆ Yaki udon with vegetables and soy sauce
◆ Steamed fried tofu with green onions
◆ Hot sake or cold Japanese beer
