May 2009 Newsletter

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

We have been enjoying a spell of beautiful weather at present. I look longingly out the window beside my desk and wish I was out there, but I know that once the wind, rain and grey days of winter arrive, I'll be more content to stay indoors.

Owing to the fact that there are four seasons but that this newsletter goes out every second month we are happy to announce the winner of our Autumn Seasonal competition. Hearty meals and warming soups were the order of the day. We encourage everyone to enter their favourite recipe using seasonally available produce. See our website for all competition details.


Our Autumn Seasonal Recipe Competitionwinner

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

Our winner is Amanda Montague of Tasmania.

Amanda'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 winter vegies available and let us know how best you like to eat them with Hakubaku Organic noodles.

Go to for all terms and conditions.

Our Autumn Merit Prizes go out to the following: Emma Davidson of VIC, Brad G of Perth, WA, Lynne Anderson of WA and Vivian of QLD. We would like to thank all who have taken part in the Autumn competition.


Chilli, Beef & Coriander UdonSOBA

Serves: 2


  • 270g packet of Hakubaku Udon noodles
  • 350g sirloin steak
  • Olive oil
  • Teriyaki sauce
  • 150g beansprouts
  • 1 Litre beef or vegetable stock
  • 4 spring onions, sliced
  • 1 red chilli, deseeded and sliced
  • 1/2 red onion, peeled and thinly sliced
  • 1 lime quartered
  • 8 sprigs of coriander

    Chilli sauce
  • 2 tbsp chilli sauce
  • 3 tbsp sweet chilli sauce
  • 5 tbsp fish sauce
  • 2 tsp sugar
  • 2 tbsp malt vinegar 


Part one:

Dissolve sugar in vinegar in pan over heat. Allow to cool and add other sauce ingredients. Stir to combine.

Part two:

  1. Blanch beansprouts in boiling water for 10 seconds. drain, reserving the water and refresh with cold water.
  2. Cook udon noodles in reserved boiling water for 10 minutes or until tender and refresh under cold running water.
  3. Heat frying pan until it is very hot. Lightly coat the beef in oil and cook for 2 minutes on each side.
  4. remove beef and brush with teriyaki sauce, wrap in aluminium foil and let it rest for 10 minutes.
  5. Divide noodles between 2 bowls, add onion, beansprouts, chilli and coriander and 2 wedges of lime.
  6. Heat stock, stir in chilli sauce.
  7. Cut beef into strips and place on top of noodle mix.
  8. Pour stock into bowls and serve.




An tasty little plant of which all parts are edible, from the tip of the leaves to the roots, with the dried seeds and fresh leaves being most regularly used.

Coriander, also know as cilantro, is commonly used in Asian cooking but can be found in Latin American, African and Middle Eastern cuisines, to name but a few.

Coriander should have no black or yellow patches when purchasing and it will keep best when stored upright, with the roots in water, so don't leave it in the bag when you get it home.

round red


Because the intensity of the flavour is affected by heat, coriander is generally added last to hot dishes or used as a garnish. It is great in salsa, chutney, and will add a spicy lift to any dish.

Simply to use, just wash in cold water and chop or slice and add to your dish.

Dried - The seed

Dried seeds can have their flavour intensified through dry-frying, although it is recommended that you only prepare and grind what you need to use immediately as the flavour will rapidly diminish through storage. The coriander seed is extensively used in Indian-style cooking but also can be found when pickling vegetables or as a flavour in sausages or bread.

Interestingly, coriander seeds are used in a number of wheat beers, notably Belgium wheat beers.

The root

The root is commonly used it Thai cooking for making marinades, soups and curry pastes. The root's flavour is deeper and more intense and works well in slow cooking.

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




Upcoming Events:

The Japan Festival in the Box Hill Town Hall and TAFE was a great success, especially for Hakubaku Australia. Every single case of noodles that we took was sold by 2.30pm so our sales team recommends that all who missed out get in early next time. I think we will need a bigger van next year.

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

  • Ballarat Lakeside Farmers Market - Saturday 13 & 27 June and 11 & 25 July, 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).  


Another Chance to Win

Hakubaku is taking part in the Woolworths Good Taste/Oriental Merchant Competition.

For a chance to win one of 30 $100 WISH Gift Cards go to for the full terms and conditions or look in the June 2009 Good Taste magazine on page 98.

In 25 words or less tell what intrigues you about Japanese food and why. You will also need to purchase a participating product and provide a copy of the receipt or barcode.

Please note that hakubaku is not running this competition and you will need to address your entries to Woolworths Good Taste/Oriental Merchant Competition, Locked Bag 9007, Alexandria NSW 1435.

But get in quickly as the competition ends on Tuesday, 16 June 2009. 


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