Clearspring Organic Wide Udon Noodles

Artisan family producers slowly air dry and mature these noodles to concentrate their flavour. They can be used all year round in a wide range of Asian and Western dishes, including piping hot noodles in broth, satisfyingly rich stir fries, and succulent summer salads. Clearspring Japanese noodles are made to traditional recipes, and are all egg-free and certified organic.

The main benefits of Clearspring organic wide udon noodles

• Firm, smooth noodles, satisfying and versatile
• Authentically made using the roll and cut method, not by the conventional force extruded method.
• Traditional, slow dried organic noodles from Japan. Dried at room temperature rather than artificially dried at 60-80 degrees.
• Takes 3 days to dry the noodles - cooks in 10 minutes
• Made from Semi wholewheat flour including the Aleurone layer which is rich in nutrients
• Low fat, source of protein and fibre
• Organic certified
• Suitable for vegetarians and vegans
• Kosher

The production process of udon noodles

The key to the great tasting noodles is to allow plenty of time when mixing the dough and drying the noodles. They use a custom-made super mixer, which mixes the dough at low temperatures for an hour and a half which promotes rapid gluten formation. This process will create the firm texture the Japanese call “Koshi” and the finished product is similar in style to the very traditional hand-kneaded noodle (“Teuchi” udon).

The drying process is also important and our producer uses a chain slow air dryer. This slowly air dries and matures the noodles to concentrate their flavour. Another advantage of using this type of dryer is that they can adjust the air speed for different kinds of noodles. Combined with their experience and craftsmanship, they are able to produce consistently good quality noodles throughout the year in different seasons, temperatures and humidity. Nowadays the majority of noodle producers make production efficiency a priority – one whole day is usually enough to mix, dry and pack the noodles. In contrast, our producer spends 2 days on thin noodles (e.g. somen and soba), and 3 days on udon and this is just the time taken to dry them!!

Wheat flour* (97%), sea salt. *Organically grown