Udon is one of my favorite Japanese noodles.

Good udon noodles should be slippery and silky. If you think of udon as that jumbo udon (chewy and brittle and found in the freezer section at an Asian market), this is not at all the same! This is a flat noodle, and though it's not as wide as kishimen (my favorite type of udon), the width is somewhere between fettuccine and linguine. When you cook udon noodles, bring water to a boil, DON'T ADD SALT, add the udon, and lower the heat to medium-high so the noodles are 'just taking a bath'. Make sure to give them a stir when they first go in or else they'll clump together. 

Please enjoy udon noodles in a warm kakejiru or cold with a dipping sauce. I use the Ninben Tsuyu (just dilute it one part tsuyu to 7 parts water and warm it up or 1:1 with cold water for a dipping sauce). For garnish, I'd recommend green onions, kamaboko fish cake, fried tofu, fried tempura bits, grilled mochi, or leftover curry (my faaaavorite). And don't forget the togarashi! It's not udon without togarashi!!

When people think of Japanese noodles, they usually think of ramen but ramen isn't actually Japanese. It's Chinese! That's why in Japan you often see ramen shops selling gyoza; they're basically Chinese restaurants. Japanese noodles are udon, somen, and soba and I love them so much. (Caveat: the noodle-making techniques all came from China).

8.8 oz (3 servings)

Vegan & Soy Free. Contains wheat.