Yutaka Udon Noodles 250G

Yutaka Udon Noodles 250G
£ 1.30
  • Suitable for vegans

Product Description

  • Japanese Style Wheat Noodles
  • See Yutaka's full range of products: www.yutaka.london
  • Udon is one of the most widely-eaten foods in Japan. It has simple, delicate taste, and can be enjoyed in may ways. It's great in stir fries (called yaki udon), salads, or in soup stock with toppings of your choice.
  • Start Your Japanese Adventure
  • Yutaka means 'good harvest' and we celebrate all varieties of Japanese food. From simple ingredients to authentic recipes, to fascinating new flavours, let our expertise and experience guide you on a journey of discovery.
  • Yutaka® is the registered trademark of Tazaki foods ltd.
  • Versatile and simple, great with soups and stir fries, or enjoyed cold as a salad
  • Boil for 5-6 mins
  • Source of fibre
  • Suitable for vegans
  • Pack size: 250G
  • Source of fibre



Wheat Flour (87%), Water, Salt

Allergy Information

  • Contains: Wheat


Store in a cool, dry and dark place.

Produce of

Product of China

Preparation and Usage

  • To make perfect Udon Noodles
  • 1 Add Udon Noodles to boiling water and boil for 5-6 minutes.
  • 2 Rinse under cold water (to remove starch and prevent overcooking) and drain. If serving in hot soup, quickly blanch noodles in boiling water before use.

Number of uses

3 Servings

Name and address

  • GB: Tazaki Foods Ltd.,
  • 12 Innova Way,
  • Enfield,
  • EN3 7FL,
  • U.K.
  • IE: Tazaki Foods Ltd.,

Return to

  • GB: Tazaki Foods Ltd.,
  • 12 Innova Way,
  • Enfield,
  • EN3 7FL,
  • U.K.
  • IE: Tazaki Foods Ltd.,
  • The Black Church,
  • St. Mary's Place,
  • Dublin 7,
  • D07 P4AX,
  • Ireland.

Net Contents

250g ℮


Typical Valuesper serving:
of which saturates0.3g
of which sugars2.9g

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1 Review

Average of 2 stars

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Too thin, much starch residue in boiling water

2 stars

It is very thin, not different from linguini. I was expecting fat udon so dissapointed. Also it leaves much starch in the pot during the process, indication the noodle didn't go through proper kneading process. The result is there was absolutely no "chewy" mouthfeel one would expect from proper udon. The only saving grace is short cooking time of 5min, vs usual 12min or more for udon. Too thin

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