January 2011 Newsletter

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Welcome to the Sixteenth Edition of the Hakubaku Newsletter
Hello to all of our registered members.

A Happy New Year to you all. 2011 has certainly started with a bang, particularly here in Australia. After so many years of drought the sudden change to the weather has been unexpected and the floods in Queensland have simply been devastating. Victoria to has been inundated with floods, but we have been spared the fury that swept through Queensland and for that we are grateful.

An invitation to give your opinion

We have a special request to ask of you. So that we can provide the best possible product to our customers, we would like you to take part in a survey that is being conducted. It is open to Australian residents who have previously purchased Hakubaku products. Greater detail can be found in the newsletter and there will be a link on our website.

This is a great way for you to provide feedback to us on our products and what makes you buy them once and then come back for more.

As promised in the November newsletter, we are happy to announce the winner of our Spring Seasonal competition. This month we have selected a great family dinner that will appeal to all ages. We encourage everyone to enter their favourite recipe using seasonally available produce. See our website for all competition details.



A Chance to Win

We would like to get to know the Hakubaku Organic Noodle Cook better.

Hakubaku is conducting a survey of our customers to gain understanding on your shopping habits and help us to provide the best products to meet your needs.

To thank you for your time, the first 300 individuals who fully complete this survey will receive a $10 gift voucher from their choice of Woolworths or Coles supermarkets.


All those who provide a submission to the final response statement will be entered into the judging to receive one of three $100 Hakubaku gift hampers.

The survey is conducted by independent research company, Mobium, and no personally identifiable information is required, ensuring that all respondents remain completely anonymous.

To partake in the survey, please click on the following link: 

The survey will be run from 1 February 2011 to 31 March 2011. We encourage all to take part as soon as possible so that you can be part of the first 300. 


Our Spring Seasonal Recipe Competitionwinner

Thank you to all who sent in entries. The variety was wonderful and all very tempting.

Our winner is Katy Knighton of Victoria.

Katy's recipe is our featured recipe for this month especially for our newsletter subscribers and will later be available for all on our website.

Our recipe competition continues on a seasonal basis and so we welcome more entries.

Start thinking of the great summer vegies available and let us know how best you like to eat them with Hakubaku Organic noodles.

Go to www.hakubaku.com for all terms and conditions.

Our Spring Merit Prizes go out to the following: Maria Laitinen of NSW, Karen Lamond of WA and  Liz Schmidt of QLD. We would like to thank all who have taken part in the Spring competition.


Crispy-fried Potato & Tuna balls with  UdonSOBA

Serves: 4


  • 180g packet of Hakubaku Udon noodles, boiled and strained
  • 2 large potatoes, peeled, cooked and mashed
  • 185g can of tuna, drained
  • 2 tbsp chopped corriander
  • 1 beaten egg
  • 1/2 cup of Krummies, or bread crumbs of your choice
  • salt and pepper to taste
  • bunch choi sum or bak choi, washed and chopped
  • small head broccoli, washed and sliced thin
  • 10 snow peas, washed and shredded
  • soy sauce and Hoisin sauce to taste
  • vegetable oil for frying
  • lemon wedges to serve


  1. Mix together potatoes, tuna, coriander,salt and pepper. form into 12 balls..
  2. Dip potato balls first into the egg and then into the Krummies.
  3. Shallow fry on medium heat in vegetable oil until golden brown. Drain on paper towel.
  4. In a wok, heat one tbsp of vegetable oil on high heat. Add green vegetables and toss for two minutes.
  5. Add soy sauce and Hoisin sauce and stir for one more minute. Take off heat and stir through Hakubaku Organic Udon noodles.
  6. Serve potato balls with noodles and lemon wedges on the side.




I think that this must be my favourite herb - aparently it is known as 'the King of Herbs'.  

In its most common form, basil is a very popular addition to Italian cooking, but Thai basil gives a distinct flavour and aroma to many Asian dishes. It comes in many different forms each with its own distinct flavour, yet all are basil

Look for basil with no wilted leaves or black patches when purchasing. It will keep well in the bag in the fridge for 3-5 days or can be placed in the freezer for a longer period of time to no ill effect.

round red


To maintain the maximum flavour, add your basil at the last moment as too much cooking will reduce your enjoyment of this flavoursome herb.

So that it doesn't blacken, just wash in cold water and chop or shred and add immediately  to your dish.


Dried basil has a slightly different flavour to the fresh leaf. It is felt that as with many dried herbs, the flavour is lost fairly quickly so if you purchase a jar of basil, be sure to use it quickly.


Some further information on basil may be found using the internet. We would be interested to hear of how you like to use basil with Hakubaku Organic noodles.




Upcoming Events:

If you are on the east coast of Australia you may find that your local Farmers Markets have been affected by the floods. I understand that the Talbot Market that was to have been on the 16 of January was cancelled for this very reason. But be sure to keep an eye out for when they are on as the fruit and vegetables at the markets are always a treat, as is the delicious breads, cheeses, cakes, jams and so much more

As always, the regular markets are an enjoyable outing with plenty to see and buy. Other upcoming markets include:

  • Ballarat Lakeside Farmers Market - Saturday 12 & 26 Februaryand 12 & 26 March, Wendouree Parade Lake Wendouree, BALLARAT 9.00am to 1.00pm  
  • Talbot Farmers Market - which runs from 9.00am to 2.00pm on the third Sunday of every month in the beautiful historic town of Talbot, Victoria. (If you are in Melbourne and looking for a day trip Talbot is well worth the drive).  


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 Summer seasonal produce in your recipes.
From Jenny and the Hakubaku Team