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Udon Noodles, Dried, 250g

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There are many kinds of noodles in Japan. Udon are white and the thickest noodles (about 4-8 mm wide). Udon noodles are made by kneading wheat flour, salt, and water.

Udon can be eaten hot or cold and can be cooked in many ways. You might have seen udon noodles in hot soup. Cold udon noodles are also popular in summer. Cold udon noodles are eaten by dipping into Mirin Sauce. Serve cold udon with some toppings, such as sesame seeds, grated fresh ginger, nori (dried seaweed), chopped green onion, wasabi, and so on. It's OK to make slurping sounds when eating udon noodles in Japan!

Fresh Foods Cornwall Menu Suggestions...

PEKING STYLE DUCK WITH UDON NOODLE SOUP

For the duck sauce

½ tsp Chinese Five Spice
1 tbsp Seasame Oil
3 tbsp Hoi Sin sauce
3 tbsp Brown Sugar
3 tbsp water
2 x 175g/6 oz Duck Fillets, skin on
1 tbsp Dark Soy Sauce

For the noodle soup base

2 dried Shiitake Mushrooms, soaked in 200ml hot water for 20 minutes
1 litre/35fl oz Chicken Stock
100g/4oz Chinese leaf, shredded
1 tbsp Light Soy Sauce
1 tbsp Rice Wine
1 tbsp Black Rice Vinegar
200g/8oz Udon Noodles, cooked
3 Spring Onions, sliced on the diagonal
40g/2oz Bean Sprouts
1 large handful Coriander, roughly chopped
Salt and Freshly Ground Pepper

How to Cook:

Preheat the oven to 200C/400F/Gas 6. Place all of the marinade ingredients into a shallow bowl and mix well to coat the duck. Marinate for as long as you can - preferably overnight, but anything more than 20 minutes will do.

Heat a dry frying pan until just warm. Place the duck skin-side down and cook for 8-10 minutes, until golden brown.

Turn up the heat, turn over the duck and cook for a further minute until crisp.

Transfer to the oven and cook for 10-15 minutes.

Remove from the oven and rest for five minutes, before slicing.

For the noodle soup

Pour the chicken stock into a saucepan and bring to a gentle simmer. Add the shiitake mushrooms and their soaking liquid, and the Chinese leaf.

Add the light soy sauce, rice wine, rice vinegar and udon noodles to the pan. Bring to the boil.

Scatter over the chopped spring onions, bean sprouts and coriander. Season to taste.

To serve, ladle some of the noodle soup into a bowl, place the duck breast on top and serve straightaway.

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Product Code: UDO137

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