Welcome to the 36th Edition of the Hakubaku Newsletter
Hello to all of our subscribers.
I'm counting down the days to Daylight Savings time. Coming home from work with plenty of daylight still available is wonderful! Here in Ballarat, Victoria (where our factory is located) Daylight Savings starts on Sunday 5th October. If you have trouble knowing which way to turn your clock, I use a little catch-phrase to remember. 'Spring Forward, Fall Back' (Autumn back doesn't make much sense).
This month I am pleased to announce the winner of the Winter 2014 Recipe Competition. Thank you to everyone who has taken part. We have just headed out of winter here. Spring is doing its best to establish itself via the beautiful dispay of tulips, daffodils and other beautiful bulbs. The sun is streaming in and the sky is blue but trust me, it's still worth taking your coat when you go out.
Our Winter Seasonal Recipe Competition
I love it when someone enters a recipe into the seasonal competition with an ingredient that I haven't previously used. Kale - it's new to me (ok, so I am completely behind when it comes to food fashions). I have heard of Kale. I have seen it in the supermarket, but sometimes you just need to wait and have a recipe come to you to make up your mind to try something new.
Congratulations to Belinda of NSW for her delicious stir fry.
Chicken, Kale and Mushroom Noodles
270g Hakubaku Organic Udon noodles
600g Chicken Breast sliced evenly
200g Green Beans, ends trimmed
100g Mushrooms, sliced
100g Kale leaves, chopped
2 tsp crushed garlic
2 tsp Chia seeds
1/4 cup of toasted flaked almonds
Roasted sesame seeds
You'll need to work fairly fast here so nothing goes cold or over cooks.
- Using a large fry pan or wok over high heat add your almonds for a minute. Dont take your eyes off them they'll brown quickly. Set aside.
- In the same large hot frypan cook your chicken pieces then remove from pan and set aside.
- In the same pan add your mushrooms and fry once they start to cook add the garlic and stir through
- Prepare your noodles as per the packet instructions. Whilst they are softening.
- Add your beans to your frypan. You want these to be crunchy and bright green.
- Stir through your chopped Kale and Chia seeds.
- Add back in your chicken.
- Drain and rinse your noodles. Refresh with boiling water, drain and fold them through your chicken and vegies.
- Sprinkle your toasted almond flakes to serve.
Our Winter Merit Prizes go out to the following: a young gentleman of NSW, Selina Cheng of TAS, Olivia Meyer of VIC, Jaid Pursell of VIC, Andrea Paulin of VIC and Sharyn Williams of NSW. We would like to thank all who have taken part in the Winter competition.
As always, the Seasonal recipe competition continues and so start sending in your original Spring Noodle recipes that are Japan-easy and use seasonally available fresh produce.
2015 will be a challenging year for Hakubaku Australia. Organic wheat becomes harder to access but you can be assured that we will continually strive to make the best organic wheat noodles in the world and retain the goodwill that we have worked so hard to achieve. Wherever you are in the world, may 2015 bring you peace and prosperity. All at Hakubaku Australia join me in wishing you a very Merry Christmas and a Happy New Year.
So how do you cook your noodles?
Noodles are fairly simple to cook but like any item in a recipe, if you don't prepare them correctly, your whole dish can be ruined. When it comes to Hakubaku Orgainc noodles, not following the instructions can leave you with a gluggy, squishy mess or a meal that is overloaded with salt.
It is important to properly rinse and drain your noodles before adding them to a dish. This is more pertinent with regards to Somen, Udon and Soba. The salt is part of the ingredients as it helps to create a smooth, strong noodle, but it is important that, once boiled, the salt present is washed away through proper rinsing. The rinsing also ensures that the heat is taken out of the noodles and that they stop cooking.
A note for our US consumers, there is no salt in your noodles other than the mineral salts in Ramen, but it is still important to drain and rinse properly.
I was working with a recipe recently that instructed the cook to place the dried ramen noodles directly in a broth to cook. This recipe needed revision because Hakubaku Organic Noodles need to be cooked in rapid boiling water and then added to a soup or broth. Simmering broth is one thing, but boiling it is a whole different ballgame. The noodles (in this case Ramen) will not be properly cooked if simply thrown into a simmering temperature.
There are always exceptions to the rules - Ramen does not require rinsing as it is the mineral salts that make Ramen ramen. You can use tongs to lift the strands of cooked Ramen directly from the boiling water and add them directly to your soup or stir fry.
That's all from us for now.
We look forward to hearing your thoughts and opinions on our products and our newsletter.
Please forward this email on to all friends and family who may be interested in Hakubaku noodles. They may have great recipes that we haven't heard of yet.
If you would like to receive your own copy of the Hakubaku newsletter, please go to www.hakubaku.com and sign up. You also will get to access lots of great noodle recipes.
We look forward to seeing what you have created in your kitchens for our Seasonal recipe competition. Don't forget to include Spring seasonal produce in your recipes.
From Jenny and the Hakubaku Team