A few weeks ago, I had a very strange experience making udon noodles. Almost instantly after adding the dried noodles to boiling water, and giving a slight stir, they began to break apart. After a few minutes, there was not a single piece longer than one inch. They didn't taste much like udon either, as they were not in the least bit plump or firm.
This was a different brand than I've used before, and they were labeled "organic". We assumed they were just bad noodles (they tasted somewhat of soggy cardboard), and threw them out.
Last night, I was trying to make udon once again, from a different pack (of a different brand). The same thing happened: noodles broke up, and tasted bland and mushy. The only thing this brand had in common with the previous pack is that they are both labeled "organic", and they were both in a cabinet for several months. One brand was American, but the other label was mostly in Korean. Also, I think my wife bought both of these packages, whereas I've always bought them before.
So, my multipart question is:
- Has anyone had this happen with any kind of noodle before? Any explanation?
- Is there some difference in "organic" udon that makes it do this? Some additive that is omitted? I don't have another package in front of me right now to compare, but my two failed packages only contain wheat flour and salt. How could that be wrong?
- Could the age of the noodles caused this? I've never seen old spaghetti noodles fall apart like this...
- Should my wife be banned from buying udon noodles?