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CJ FROZEN UDON 230g*5*8/ 씨제이 냉동 우동면 230g

CJ FROZEN UDON 230g*5*8/ 씨제이 냉동 우동면 230g

Regular price $38.00 AUD
Regular price Sale price $38.00 AUD
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About this item

  • CJ FROZEN UDON 230g*5
  • Item Code: D0448
  • Sales Unit: Box
  • Qty./ctn: 8/ctn
  • GST free
  • Origin: Korea
  • Keep Frozen


Is udon noodle vegan?

  • Generally yes, udon is vegan-friendly as it's simply made from wheat flour and water. They're one of the few types of noodles that don't commonly contain egg.


  • Wheat flour, Modified tapioca starch, Salt, Potato starch, Seasoning oil (Soybean oil, Glucose, Sweetener (420), Emulsifier (475), Soybean lecithin) 

          Contains : Wheat and Soybean


Let's Cook

kimchi udon soup

Longest Total Time: 10 mins  Yield: 2


3 1/2 cup veggie broth (I like to make quick veggie broth with Yondu, add 1 tbsp per cup of water) or No Brand Easy Broth Base
1/2 cup well-fermented chopped kimchi
1/3 cup kimchi juice
1 tbsp Korean soup soy sauce 
Salt to taste
2 frozen udon noodles
2 yubu (aka abura age or fried beancurd), sliced 1 green onion


Bring the veggie broth to a boil. Add the chopped kimchi, kimchi juice, soy sauce, and salt to taste. Bring the soup back to boil and add frozen udon noodles. (If you want more clear soup, you can cook the noodles in a separated pot of boiling water, but this is my lazy meal, so I like to cook in the soup. If you’re using dried udon noodles, I recommend cooking in a separated pot of boiling water.)

Cook the udon by following the package you’re using. When the noodles are done cooking, mix in sliced yubu. Transfer to a serving bowl and garnish with some green onions. Enjoy!


Stir-Fried Korean Udon Noodles 
By Season with Spice

2 servings of udon noodles
Vegetable oil
6 mini portobello mushrooms, or fresh shiitake mushrooms – cut into thick slices
1/2 zucchini or yellow squash – cut into thin diagonal slices
1 medium red bell pepper – cut into thin slices 2 scallions – chopped, for garnish
Toasted sesame seeds, for garnish

2 tbsp soy sauce
1 tbsp vinegar
1 tbsp toasted sesame oil
2 cloves of garlic – finely chopped
1 inch piece of fresh ginger – minced
2 tsp cooking syrup
2 tsp gochujang (Korean chili paste)

1. Bring a pot of water to a boil. Add the udon noodles and parboil for about 3-4 minutes, depending on the type of udon you use. Do not overcook as you will be cooking the noodles with the vegetables later. Drain well when it is done.
2. While the noodles are cooking, combine all ingredients for the sauce in a small bowl and mix well.
3. Heat a wok over high heat. When the wok is hot, swirl in some oil to coat the bottom of the wok. Add mushrooms and cook until the moisture starts to evaporate. Add in the rest of the vegetables, except scallions. Stir and cook over high heat until all the vegetables just begin to turn crisp tender. Add the drained udon noodles to the wok, along with the sauce. Mix all the ingredients together and continue to stir-fry for another 1-2 minutes. Dish out on serving plates. Garnish with chopped scallions & toasted sesame seeds.

-If you use different vegetables from the recipe, cook the vegetables at different stages based on its density. Vegetables such as baby bok choy, spinach, and kale should be added at a later stage as they cook much faster.

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