Freeze Dried Noodles


Freeze Dried Noodles Are The Way To Go!

Yakisoba noodles are just one type of Asian noodles that can be freeze dried.

When Asian noodles can be bought at rock-bottom prices, buy as many as possible – and, turn the bulk of them into freeze dried noodles – with your very own Harvest Right Home Freeze Dryer!

Noodle varieties are endless.  But, here are two specific Asian noodles that are being freeze dried.  Japanese folks consider them a mainstay in their noodle diet – Yakisoba noodles – and Udon noodles.

Before getting into the freeze drying process, let’s get to know a little about these tasty noodles.


Yakisoba Noodles…

Yakisoba noodles in a stir fry.

The name, Yakisoba – in Japanese – means “fried noodle.”

It is a Ramen-style noodle made from wheat flour – and, combined with a myriad of vegetables (commonly cabbage, onions, carrots, bean sprouts, or any other veggies of your choice) – as well as a special “Yakisoba sauce” (made with Worcestershire sauce, oyster sauce, ketchup, soy sauce and sugar or honey – the noodle is an excellent component of many stir fried dishes.

More often than not, a meat is added to the stir fry – pork, fish, chicken, ham, beef, or hot dogs – even Spam, potted meat, and Vienna sausages have been found in Yakisoba entrées!

Toppings added to the finished dish are usually shredded-pickled ginger, fish flakes, fish sauce, or seaweed powder.

Privately, I’ve been known to load Yakisoba into a hamburger or hotdog bun – with a little mayonnaise – and topped with red, shredded pickled ginger.  A real treat to eat – if I do say so myself!  I know that this may be an American way to consume these noodles – but, try it sometime – you may like it!

Don’t tell anyone – but, in a pinch – when preparing a spaghetti dish and no spaghetti noodles are available – I’ve opted to use Yakisoba noodles as a tasty substitute.


Udon Noodles…

Udon noodles in a soup.

These extra thick noodles are also made with wheat flour.

They serve as an ingredient in a variety of soups and stews.  But, they are most commonly eaten “as is” – either piping hot (in the winter) – or ice cold (in the summer).

They taste great when dipped in soy sauce – spiced up with a touch of Wasabi (basically Japanese-style horseradish).

In the summer, Udon noodles are regularly served on a bed of ice cubes.

These thick and juicy noodles can really fill you up!

And – YES – I’ve also made sandwiches with these noodles, too – as well as utilizing them as a spaghetti noodle substitute.


Freeze Drying Yakisoba And Udon Noodles

To make the freeze drying process as simple as possible, I actually leave the noodles in their original packaging – slicing open one end of the package – and making sure to remove the packets of Yakisoba sauce that are included in the Yakisoba packages.  I don’t want to freeze dry the sauce packet contents.

Leave Udon noodles in their original packaging when freeze drying.

After loading the trays, I pop them into my Harvest Right Home Freeze Dryer – press “START” – select “NON LIQUID” – select “NOT FROZEN” – make sure the drain valve is closed (at right angles to the drain hose) – and select “CONTINUE.” See Harvest Right Home Freeze Dryer Operation for more detailed information about the operation of this freeze dryer.

Then, in about a day-and-a-half – or less – the noodles are freeze dried and ready for final packaging – for long term storage.

Udon noodles ready for freeze drying and Udon noodles after freeze drying look the same:

Udon noodles look the same after freeze drying.


Packaging Freeze Dried Noodles

Preparing freeze dried noodles for long term storage has got to be just about the easiest task I have ever accomplished!

One of Jim's Foodsaver Vacuum Systems.

Add Yakisoba sauce packets to freeze dried Yakisoba before vacuum packing.

  • Just load the freeze dried noodles – still in their original packaging – into Foodsaver bags. Don’t forget to include the packets of Yakisoba sauce in the bags containing Yakisoba noodles.
  • Stick an oxygen absorber into each bag.
  • Vacuum seal the bags with a Foodsaver Vacuum System.
  • Write the contents and vacuum date on the bags.
  • Store on your long term storage shelf – for up to 25 years!!!

And, that’s it!

Finito!  Processo se completato!  It’s a done deal!


Reconstituting Freeze Dried Noodles

Place the noodles in a bowl of room temperature water until the noodles are saturated all the way to their core.  This could take as little as 10 minutes for the thin, stringy Yakisoba noodles – to as long as an hour or so for the thicker Udon noodles.

Then, use the noodles just as you normally would – if they were fresh from the store.

Nothing to it, huh?


Freeze Drying Is Great!

I wouldn’t know how to act if I didn’t have my Harvest Right Home Freeze Dryer for adding great culinary goodies to my long term storage of food goods!

I can tell you one thing – this freeze dryer has saved me tons of money since I broke down and finally decided to invest in one.  In other words, my Harvest Right Home Freeze Dryer has paid for itself – many times over!!!

Comment below or email me with your questions and stories about freeze drying!


Jim, the Lifelong Gardener

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