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Samlip fresh udon noodles 200gx30


This is one of the three typical Japanese noodles (Udon, Soba, Ramen). Udon noodles are made from wheat flour, the densest type of noodles in Japan (the diameter is as big as the tip of the chopsticks), very smooth, chewy, soft, comfortable for a nutritious quick meal. Usually served with dashi, fried foods, eggs, seafood, meat and vegetables. ... Certificates: PGIS * certificate for goods imported from outside the EU, admitted to trading.

93.62 PLN
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Description:Udon noodles can be square or round, expanding when cooked like spaghetti, making it uniquely thick and soft. Udon noodles are usually eaten hot with a soup made with soy sauce, the surface of the noodle bowl is often decorated with onion stalks, but Udon can also be eaten cold like the Japanese do in the summer. Udon instant noodles are easy to cook and delicious with its signature savory savory broth.

Udon noodles are made from wheat flour. The characteristic of udon noodles is that the noodles are very thick, thicker than soba noodles, and the fibers are also whiter and tougher. The diameter of the noodles is usually about 1cm, similar to a chopstick. However, there are many variations of Udon noodles in Japan, and the way to prepare Udon noodles in Japan is very diverse.

- Kake Udon is the most basic noodle dish in the Udon family. This noodle is eaten hot by adding broth and then enjoying, in addition, without adding anything else (kake means chan up). User can add some spices like onions. pepper . Noodle broth is a soup made with soy sauce, mirin (a Japanese wine used to seasoning) and dashi (a broth extracted from meat, fish, vegetables or seaweed).

- Kitsune Udon: This noodle is served with tofu, can be eaten both hot and cold.

- Tempura Udon. This noodle can be eaten cold or hot. Users will fill the soup themselves when eating, and can add spices and lemons.

- Tsukimi Udon, Tsukimi in Japanese means "Watching the Moon": "moon" is the egg yolk placed on top of this Udon noodle dish.

When dried Udon noodles are served with a cup of dipping sauce, we fold a few noodles and dip them in the dipping sauce first and then enjoy later.

When udon noodles are served in a bowl full of soup, you will use chopsticks to fold the noodles into your mouth and enjoy.

If you are eating noodles in a Udon noodle shop, then perhaps you will not be able to resist the strong sucking of the noodles of the people around and immediately imitate. The sound of sucking when eating noodles will enhance the taste and reduce the heat of the noodles when you put them in your mouth. If the bowl of noodles you are eating is noodle soup, then it's best to drink them directly from the bowl without using a spoon as that will be more delicious and you don't need to be afraid of being rude because that's normal in Japanese restaurants.

Nutrition: Table of Nutritional Information

Per 100 g

Energy 600 kJ /

141 kcal

Fat 0.4 g

of which saturates 0.1 g

Carbohydrates 30 g

of which sugars 0.7 g

Protein 3.4 g

Salt 0.6 g


Wheat Flour (Gluten), Thickener (E1442), Salt, Acidity Regulator: (E270, E260, E575, E296, E325, E350), Water

Dietary Information

For allergens, including Cereals containing Gluten, see ingredients in bold

Contains Cereals Containing Gluten

Contains Wheat


Cooking Instructions

Udon in Soup

Put Udon noodle into 350ml of boiling water and cook for 3 minutes.

Fried Udon

Heat 2 tbsp of oil in a pan and stir-fry meat and vegetables first. Then put Udon into the pan and stir-fry together until fully cooked.

Country of Origin

Country of origin: Korea (Republic Of)

Product of Korea


Heat Sealed


Store in a cool and dry place.

Once opened, use immediately.

Best Before: See bottom of pack.

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