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Hakubaku Org Somennoodles 270g
Hakubaku Hakubaku Org Somennoodles 270g $6.50
Somen is the thinnest of all Japanese noodles. They are almost like vermicelli, and are quick to cook. They are made from a hard organic wheat that gives a different texture and bite. Somen is often served cold in Japan. During the hot summer months it is even served in iced water with a dipping sauce. Somen is also added to stir fries and soups, including the famous Vietnamese noodle soup, pho.
Hakubaku Organic Ramen Noodles [270g] Hakubaku Organic Ramen Noodles [270g]
Hakubaku Hakubaku Organic Ramen Noodles [270g] $6.50
Ramen are thin, Chinese-style noodles made from organic wheat. They have a slightly chewy, pleasing texture and are suitable for hearty dishes. Introduced from China in the late-19th century, ramen noodles have been modified and are now fully adopted as Japanese favourites. They are particularly popular among young people. Ramen are often added to a hot chicken or pork broth with various toppings, such as sliced pork, seaweed, kamaboko, scallions and even corn.
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HakuBaku Organic Soba Noodles [270g]
Hakubaku HakuBaku Organic Soba Noodles [270g] $6.50
Soba noodles are thin, brown to grey, Japanese noodles made of wheat and buckwheat flour. They are roughly as thick as Italian spaghetti, and are used in various hot and cold dishes. Soba can be served with various toppings, hot in a soup broth or chilled, and served with a dipping sauce, scallions and wasabi. Soba can also be used in stir fries and salads. In Japan, soba noodles are found everywhere. They can be a popular, inexpensive fast food, an expensive exclusive specialty restaurant item, or made at home. There is research to indicate that Buckwheat has substantial health benefits as a regular part of a diet.
HakuBaku Organic Udon Noodles [270g]
Hakubaku HakuBaku Organic Udon Noodles [270g] $6.50
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.

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