Akagi dried udon noodles are a much finer version of the classic udon noodle that are produced in Japan's famous wheat district. Measuring just 3mm x 1.5mm when dried, the flat noodles are perfect in many Japanese dishes. Serve hot in soups or stir fries, or cold with a dipping sauce in summer.
To cook the dried udon noodles
Bring a pan of water to boil (for 90g noodles use 1l of water)
Add noodles to the pan and stir occasionally
Simmer for 10 minutes
Drain and wash immediately in cold water.
Serve warm or cold with udon dipping sauce (tsuyu), a blend of dashi stock, soy sauce and sweet mirin rice wine.
Photo is for illustration purposes only.