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Just received my order of organic foods from Sun Organic Farms, including the Udon, Soba and Nori--products with which I am really not familiar and have never used. The Udon and the Soba look identical, like very light tan spaghetti. The Nori is in sheets.
Can anyone recommend the best uses for these products? (and I'll search online in the mean time). I have read, somewhere, that it is good to put a bit of Nori in your beans, I think to prevent gas, not sure.
Nori can be used to eat rice - take a piece and pinch some white rice and pop it in your mouth. Fancier? Onigiri. The udon and soba are great in broth like Memmi with a sprinkling of chopped mushrooms and sliced scallion.
The nori -- as I remember first you had to toast it somehow -- but I used it almost the same way as making a wrap. Rice and veggies in it.
Nori rolls-- cooked rice, small carrot cut in strips, a green scallion, 1/4 tsp umeboshi paste, salt, water.
Cook the carrot, blanch scallion, place rice onto nori strip, press on, make a narrow track in the rice & spread lightly with umeboshi paste, place a few carrot strips and scallion strips over the paste. Roll it up, moisten the flap end of sheet to seal.
I know kombu seaweed (kelp) will help with beans if you soak them together overnight, maybe nori will too. Supposed to make the beans cook faster the next day and not give you gas.
Udon noodles -- from wheat. use in any recipe for noodles. Soba is made from buckwheat and is a noodle that's good as a wheat substitute.
Soba with a spicy peanut sauce, julienne some carrots, snow peas, bok choy, good hot or cold.
Udon in a mushroom broth with sliced mushrooms, snow peas, carrots, bok choy, fresh grated ginger and fried garlic chips.
I like my nori done as a hand roll with sticky rice, avocado, cucumber, carrots and radishes. I make a dipping sauce with lime juice, sesame oil, grated ginger, scallions, sambal chili paste and a little soy sauce.
Udon is a noodle mostly used in hot soups. Soba is a buckwheat noodle often eaten cold.
Nori is used to wrap around sushi rice to make various forms of sushi. Sushi basically means "rice," rather than "raw fish," as so many people mistakenly think.
The seaweed you add to rice to make it cook softer is kombu, and it only takes a small piece to a whole pot.
What is the best instant udon brand right now? I would like to buy some for breakfast during my work week. I can't eat eggs/bacon or instant ramen every morning now.
I've had Annie Chun's, and several others whose name I don't recall. But I greatly prefer the moist pack udon noodles over dried, and just pick whatever looks good at the time when I'm shopping.
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