Udon Noodles  E-mail this product to a friend

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These flat, white Japanese noodles, made of wheat flour and water, are specially popular in Osaka and southern regions in Japan. They have a fine, soft texture and are usually added to clear broth soups. Simmer in water for about 15 minutes, drain, and add to red-miso soup; garnish with sliced shiitake mushrooms, diced tofu, and green onions. Or, boil and toss with stir-fried vegetables.