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Odong

by Joost Nusselder | Updated:  August 3, 2022

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Odong noodles are a pretty common type of noodles in the Philipines. They’re made with wheat flour, salt, water, and food color (only yellow), and are available in the same packaging as common spaghetti, having a length of 6 to 8 inches.

Some variations of the noodles also use flavorings such as various seasonings and chicken eggs. The noodles are most commonly used to make a noodle soup of the same name, containing tomato sauce and sardines as the primary ingredient.

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Origin of odong noodles

Odong noodles come from the Davao region of Mindanao and the Visayas Islands.

According to the nearly negligible recorded history of the dish, it was cooked and made popular by the huge number of Japanese immigrants in the aforementioned regions in the early 1900s. Afterward, it became popular across all the Philippines.

This is also supported by the fact that the noodles even derive their name from the Japanese udon noodles, which are neither related nor used in odong sardinas, except as a substitute.

Plus, odong noodles were even previously manufactured in the Okinawa prefecture in Japan, though China is now the biggest exporter of odong to the Philippines. 

These noodles aren’t generally available outside the Philippines. You must use a replacement to make the dish in most cases. 

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.