Udon is a type of noodle from Japanese cuisine, made from wheat flour, table salt and water. They have a white to cream-coloured appearance and a soft, elastic texture. Udon noodles are the thickest in Japanese cuisine and are used in a variety of dishes. Alongside other varieties such as soba, they are one of Japan`s traditional noodles and are particularly popular in Kagawa Prefecture.

Store in a cool, dry place / 2 portions

Energy: 1402 kj / 335 kcal
Fat: 1.3 gr
Carbohydrates: 71.1 gr
Protein: 10.8 gr
Salt: 2.3 gr

Salt content after cooking 0.3 gr

White WHEAT FLOUR, water, salt, 

- udon noodles
- cold noodles
- Side dish

Preparation: Cook in 3 litres of boiling water without salt for 8-10 minutes, drain, rinse well under cold water, then serve cold or add to hot soup and serve.