Udon is a thick wheat flour noodle, one of the cornerstones of Japanese cuisine.
This type of noodles is thicker than the Japanese room noodles, white and chewy, but its thickness and hardness varies from region to region in Japan.
Udon is most often used in noodle soups.
Preparation: place the pasta in boiling water, cook for 5-7 minutes.
Ingredients: water, wheat flour, salt, tapioca starch, wheat gluten, lactic acid E270, E325, stabilizer E401
Nutritional information (Typical values per 100g):
Energy: |
514 kJ |
Fat: |
0 g |
- of which saturates: |
0 g |
Carbohydrate: |
26 g |
- of which sugars: |
0 g |
Protein: |
3 g |
Salt: |
130 mg |
Country of origin: China