FRESH VEGAN Issue 4

Organic Japanese Brown Rice Udon Noodles
Quick to cook, delicious flavour and
easily digested, Organic Brown Rice
Udon Noodles are satisfying and
versatile. 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.
What makes them special?
Traditional, slow dried organic
noodles from Japan. Dried at room
temperature rather than artificially
dried at 60-80 degrees.
Authentically made using the roll and
cut method, not by the conventional
force extruded method.
Firm, smooth noodles, satisfying and
versatile
Ingredients: Wheat flour* (87%),
brown rice flour* (10%), sea salt.
*Organically grown
Product weight - 200g
In testing the effect of Udon, three
different types of noodles: Ramen,
pasta, and Udon, were served to
three men separately and their body
temperatures were checked. Right
after eating the noodles, all of their
temperatures rose.
After 2 hours, the temperatures of the
two men who ate ramen and pasta
had decreased but the person who
ate Udon maintained the increased
temperature.
Although all of the noodles were
eaten hot, Udon helps maintain
body temperature, and is effective
for cold. This is due to Udon’s quick
digestibility.
The three types of noodles were
soaked in digestive enzymes at the
body temperature of 37.5 degrees
Celsius. After two hours, only
Udon was completely digested. It
is digested at a speed three times
as fast as beef. Therefore, Udon is
recommended for people who have
colds and/or weakened digestive
function.
How to make Brown Rice Udon
Noodles
This process will create the firm
texture the Japanese call “Koshi”
and the finished product is similar
in style to the very traditional handkneaded
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!!
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Health Benefits of Udon
The main constituent of Udon is
carbohydrate. Carbohydrate is the
nutrient found in rice, bread, and
noodles, which changes to glucose
and glycogen in the body. Glycogen
becomes both a physical and mental
energy source. Compared to other
foods, Udon is digested very quickly
and rapidly becomes a source of
energy for our mind and body. Thus,
Udon aids in increased performance
when concentration and thinking are
required. Udon is suited for lunch as
a healthy afternoon energy source in
place of coffee.
To prepare bring 2L of water to the
boil, add noodles (100g per serving)
and stir. Simmer for 9 minutes then
rinse briefly under cold water. Serve
all year round in hot broths, stir-fries
or chilled with a dipping sauce.
Production Process
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.