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1 portion udon noodles
1 sachet udon soup or dashi stock
1 tsp wakame seaweed
4 slices kamaboko
1 spring onion
250ml hot water
2 tbsp tenkasu tempura flakes


  1. Bring a pan of water to the boil. Add your udon noodles, stirring them to make sure evenly spaced and won’t stick together. Cook for approximately 3 minutes depending on the thickness of your noodles.
  2. Slice your spring onion and kamaboko into bite sized pieces. Next, soak the wakame seaweed in cold water for 3 minutes to reconstitute. Leave to one side.
  3. Boil 250ml of water. Pour into the bowl you’ll be serving your noodles in and add the udon soup sachet, mixing well.
  4. Add your noodles and toppings, making sure to add the tenkasu tempura flakes last otherwise they’ll be soggy before you’ve even started eating.


- Cooking times and water volume varies, so make sure you check your packet of udon soup, dashi or udon noodles before cooking.