Saturday, 16 July 2011
food find - rice udon
Longdan, an oriental supermarket chain, opened a store in town a few months ago and I wasted no time doing a supermarket sweep searching for stuff that would be suitable for backpacking (and my dietary needs, of course). Generally I steer clear of oriental food stuff because it invariably includes soy sauce or wheat noodles which contains gluten. However I am still fond of soupy noodle dishes so I was excited to find udon noodles made from rice. And, at the time, I thought that they would make a good addition to my backpack pantry.
For some reason there were no cooking instructions on the packet, this didn't matter I reasoned, I'll just cook them like I would gluten free pasta... However my first attempt resulted in half cooked noodles in very gloopy water! After scouring the Internet, including having to translate various pages, I was still no wiser. A quick visit to the shop and I discovered from another manufacturer of fat noodles that they need to be soaked in 'warm' water for twenty minutes or until soft. Back in the kitchen I soaked the second batch in hot water, and the noodles took nearly forty minutes to soften up.
Sadly although I've enjoyed a number of great dishes with these lovely fat noodles the preparation time discounts them from being useful on backpacking trips for me. If you're prepared for the wait, or like some, who carry nalgene flasks to rehydrate food stuff and can't eat food with gluten in, then give them a go. There's always the opportunity however, depending what's in my store cupboard, I might prepare them at home for an overnighter perhaps and carry them in a ziplock bag.