What is Zaru Udon? Zaru udon (ざるうどん) is a popular Japanese summer dish consisting of cold udon noodles served with a ...

Kan Masuda quit his job to perfect the art of udon making, before bringing his signature recipe to Bentleigh. Say hello to ...

7 ounces dried udon noodles 1/4 cup plus 1 teaspoon canola oil 2 dozen littleneck clams, scrubbed and rinsed 1 tablespoon minced fresh ginger 1 garlic clove, thinly sliced 1 tablespoon minced flat ...

It’s served slightly warmer than warm temperature. If you want it hot, cook your noodles last and don’t rinse with cold water. If you prefer, use about 1 pound (450 g) of fresh udon noodles.

Fresh udon is hard to come by. So for this recipe from our book “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or less, we needed a solution for more widely available dry udon.

Keep warm. In a pot of boiling water, cook the udon until tender, about 3 to 4 minutes. Drain. Add the noodles, tamari and maple syrup to the skillet. Toss to coat the noodles in the sauce.

1. Heat 2 sauté pans on the stovetop over high heat. In one, add the olive oil blend. Season the salmon with the salt and pepper, and place the fish in the sauté pan to cook. Brown the first ...

800g udon noodles 2-3 spring onions, finely sliced 1 tbsp toasted sesame seeds (white or black) Method 1. Heat a large, deep frypan on medium-high. When hot, add 1 tablespoon olive oil and the ...

Hetty McKinnon had no way of knowing that the title of her latest book, “To Asia, With Love,” would end up carrying so much more meaning by its publication date than when she first conceived ...

Best Asian Recipes: Find here list of 13 best Asian recipes (vegetarian & non vegetarian) like stir-fried udon noodles, hazelnut Asian lettuce wrap, Asian sesame chicken salad, Japanese prawn ...

1 green (bell) pepper, deseeded and cut into strips 1 tsp salt pinch of white pepper 4 tbsp dipping sauce (or use 2-3 tbsp satay paste, to taste) 300g (10 1/2oz) straight-to-wok udon noodles ...

200 grams udon noodles of your choice, 150 grams Shogoin (short and rounded) daikon radish, 150 grams Kyoto-style carrot, 1 “kyo-age” (Kyoto-style thicker deep-fried tofu), 20 grams water ...