NOODLES: UDON NOODLES

ABOUT: UDON NOODLES

Udon is a type of thick noodle from Japan that is typically made from wheat flour. It is frequently served in soups with a variety of broths and toppings or served in a simple, clear broth with a sprinkle of spring onions. Udon can also be served cold in the summertime with a dipping sauce, chilled broth, or as a salad.Udon noodles are boiled in water before serving and can be used directly from the package. They are frequently used in soups like kake udon, a simple dish of noodles and broth, or in more flavorful soups with curry or red miso broth. Tempura or fried tofuand shrimp are popular toppings, as well as egg and a variety of meat and vegetables. Udon can about be stir-fried with sauce or served cold with a dipping sauce.Udon is a thick Japanese strand noodle that can range in size, shape, and ingredients, but is most often served in soup. The majority of udon noodles are made from wheat flour, with a few regional variations using potato starch or incorporating carrot for an orange color Udon is often thick and round or square, but can also be flat and ribbon-like. It is available fresh and dried and is boiled before eating, producing pleasantly slippery and chewy noodles.

OUR PRODUCT

AYAHIKARI UDON NOODLES

Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin.

BENEFITS

Good Source of Carbohydrates:

Udon noodles are rich in carbohydrates, which provide a steady source of energy. Carbs are the body’s main fuel source, and consuming them helps maintain energy levels throughout the day. This makes udon a great meal for physical activity or long-lasting energy.

Low in Fat:

Udon noodles themselves are relatively low in fat, especially when compared to other types of noodles or fried foods. This makes them a healthier option for those looking to control their fat intake while still enjoying a satisfying meal.

Customizable to Your Nutritional Needs:

Udon can be easily modified to meet your dietary needs. By adding various vegetables, proteins, and broths, you can make the dish more nutritious and balanced. For instance, adding protein-rich ingredients like chicken, tofu, or seafood can turn udon into a more filling and well-rounded meal. Additionally, the type of broth used can also enhance the nutritional content. A broth made with dashi or miso adds beneficial minerals and umami...

MANUFACTURING PROCESS

Ingredient Selection:

The primary ingredients for udon noodles are:
- Wheat flour: Typically, a high-gluten bread flour is used to provide the necessary elasticity and chewiness in the noodles.
- Water: Water is used to hydrate the flour and create the dough.
- Salt: Salt helps improve the texture and flavor of the dough.

Mixing the Dough:

Measuring: The flour and salt are measured in precise amounts. For every kilogram of flour, about 400–500 ml of water is typically used, and 1-2% of the total flour weight is salt.
Combining: The flour and salt are mixed together, and then water is gradually added to the mixture. The goal is to achieve a dough-like consistency.
Kneading: The dough is then kneaded by hand or using a mechanical mixer to ensure the proper gluten development. This is a key step, as the gluten gives the noodles their characteristic chewiness and elasticity. The dough needs to be kneaded for about 10–15 minutes until smooth and elastic.

Resting the Dough:

Once the dough is kneaded, it is rested for about 30 minutes. This step allows the gluten to relax, making it easier to roll out and cut the noodles. Resting also improves the texture of the noodles.

Rolling the Dough:

After resting, the dough is rolled out using a rolling pin or a mechanical roller. The dough is flattened into a thin sheet, usually about 3–5 millimeters thick. The thickness of the dough can vary depending on the type of udon desired, but the classic udon noodle has a thicker texture than other Japanese noodles like soba or ramen.

Cutting the Noodles:

The rolled dough is cut into noodles. In traditional methods, the dough is rolled up, and then a knife is used to slice the rolled dough into strips. The width of the strips will determine the final thickness of the udon noodles. Typically, udon noodles are about 4–6 millimeters wide, though this can vary based on regional preferences and specific recipes.
In larger-scale production, automatic noodle-cutting machines are often used to ensure consistent noodle thickness and size.

Rinsing and Resting Again:

The cut noodles are rinsed in cold water to remove excess starch and to prevent them from sticking together. This step also helps to improve the texture of the noodles.
After rinsing, the noodles are left to rest again for a short period to allow them to set and firm up.

Packaging:

If the udon is being made for commercial sale, it may be packaged in bundles or vacuum-sealed for freshness.
Frozen udon noodles are also commonly produced, which involves freezing the boiled noodles for storage. These noodles can later be reheated by boiling or microwaving.