September 2010 Newsletter

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

Spring is on the way! I'm sure of it, despite evidence to the contrary like low temperatures and lots of rain. Oh wait - that is typical early Spring in Ballarat Victoria where our factory is based. I have enjoyed the rain but am now ready for a little sun.

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 Winter 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.

 Make sure when submitting your recipe to our competition that you have the correct address - don't add in an extra 's' to <script language="JavaScript" type="text/javascript"> \n </script><script language="JavaScript" type="text/javascript"> </script>This e-mail address is being protected from spam bots, you need JavaScript enabled to view it <script language="JavaScript" type="text/javascript"> </script> making it 'recipes' as your potentially winning recipe will disappear into the void.

My apologies for the delay in sending out this newsletter. A miscommunication and annual leave meant that the usual on-time delivery did not occur.


Our Winter Seasonal Recipe Competitionwinner

Thank you to all who sent in entries. There has been a wonderful variety of recipes all designed to keep us warm.

Our winner is Grace Viillani of VIC

Graces'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 spring 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 Winter Merit Prizes go out to the following: Kate Cairns of TAS, Susan Lambert of SA and 
Kathleen Cusato of WA. We would like to thank all who have taken part in the Winter competition.


Chilli Beef Stirfry with Organic Udon NoodlesSOBA

Serves: 4


  • 270g packet of Hakubaku Udon noodles
  • 300g porter house fillet, thinly sliced
  • 1 garlic clove, grated
  • 1 tbsp olive oil
  • 200g snow peas, cut in half
  • 125g baby corn, cut in half
  • 4 spring onions, sliced in 4cm lengths
  • 2 tbsp sweet chilli sauce
  • 1 tbsp soy sauce
  • 1/4 cup of coriander leaves
  • lime wedges to serve 



  1. Combine fillet, oil and garlic in a bowl. Set aside.
  2. In the mean time, boil water and place Hakubaku Organic udon noodles in water, cooking for 8 minutes, then drain.
  3. Heat wok on high and spray with oil. Add beef and stir fry for one minute until browned. Transfer to a bowl.
  4. Wipe out the wok carefully and spray with oil. Add snow peas, spring onions and corn. Stir fry for 2-3 minutes.
  5. Add drained Udon noodles to the wok and stir fry for 2 minutes.
  6. Add fillet and juices to wok. Then add chilli sauce and soy. Stir fry until heated through.
  7. Take off heat and add coriander. Mix through
  8. Serve with lime wedges.



Wombok is a member of the cabbage family. It is also commonly known as Chinese cabbage and has a distinctive oval shape with pale green leaves with white stems.

The flavour is sweet and fairly mild in comparison to the rounder European cabbage and also has a pepperiness.

Wombok is a very versitile vegetable which can be eaten shredded in salads, steamed, stir fried, or to make cabbage rolls. Wombok is also used in kim chee - the Korean pickled relish that is enjoyed the world over.

Wombok is a great source of Vitamin C and folate. Wombok will store well in a lightly closed plastic bag in the refrigerator, remaining fresh for a number of weeks.

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







Upcoming Events:

SpringFest 2010 is coming up on the 31st of November around Lake Wendouree. There is water in the lake again (yay!) and there have been many improvements made to the Lake and its surrounds which make it a very enjoyable place to visit. SpringFest provides a good opportunity to get out and pick out some early Christmas presents. See for more details.

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

  • Ballarat Lakeside Farmers Market - Saturday 9 & 30 October and 13 & 27 November, 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).  


Our Organic Certification

Our Organic Certification is very important to us. While many people will buy our products because they enjoy the taste, texture and versitility, being able to get all of these plus the reassurance of an Organic certification of a product is a major selling point.

Four of our staff members did undertake training for the JAS certification. This is the organic certification that we need to sell our products as Organically certified in Japan - Japanese Agricultural Standard. This will ensure that we have available staff who are certified to oversee that the correct practices are followed with our factory.


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