Udon Japanese Udon noodles can be round, square or flat with a texture suitable for more hearty dishes. They are made from wheat flour, salt and water. Although Udon noodles can be served cold, these thicker, soft, but slightly chewy, white noodles are usually served hot with various toppings, added to a hotpot dish and cooked with other ingredients, or sometimes included in a curry soup. Udon can replace soba in traditional soba recipes and some dishes even mix soba and udon noodles to give a variety of textures. Cooking Instructions: Boil for 10 minutesBoil for 8 minutes for stir-fries Ingredients Organic Wheat Flour, Salt, Water HAKUBAKU IS COMMITTED TO PRODUCING THE WORLD’S BEST AUTHENTIC JAPANESE NOODLES. Using organic ingredients that are grown using sustainable methods is a key part of its strategy. Hakubaku’s authentic Japanese noodles are certified to be organic. Organic certification ensures Hakubaku noodles are produced without the use of chemical pesticides, herbicides or insecticides, or genetically modified ingredients. THERE ARE TWO POWERFUL ARGUMENTS IN FAVOUR OF ORGANIC FOODS AND INGREDIENTS: The production of organic foods does not lead to the degradation of farming land by chemicals or genetically modified plants organic ingredients are essential for the production of authentic traditional foods (in the past, all food production was organic!), which have the real taste authentic traditional foods should have With over 12 million hectares of organic land, Australia has nearly one third of all the organic land in the world. Hakubaku’s commitment to organic wheat contributes to this Australian farmland staying organic. By buying Hakubaku’s organic Japanese noodles you are also contributing to the long-term viability of Australia’s organic wheat farmers.