Udon noodles are sold two different ways: fresh and dry. This recipe is written for the fresh noodles, which are either refrigerated or shelf-stable but always pliable, squishy, and ready to stir-fry.

Desiring a cozy, easy-to-make dinner that’s just eerily delicious? This Miso soup with udon and dumplings is like checking a box: a hearty, comforting bowl of soup cooked with chewy noodles and tender ...

Return the drained noodles to the reserved bowl and add the sesame oil. Toss the noodles until they’re evenly coated in the oil, then refrigerate until well chilled, at least 20 minutes or up to ...

1 package udon noodles (~9.5 ounce) 2 tablespoons sesame oil, divided 3 garlic cloves, chopped, divided 2 tablespoons minced fresh ginger, divided 4 cups salted vegetable broth 1 tablespoon vinegar ...

2. Make the noodles: Once the water is at a rolling boil, add 2 hefty pinches of kosher salt before dumping in the noodles. Cook fresh noodles for 4 minutes and dried ones for 7 minutes.

4 tablespoons Chinese sesame paste (or unsalted natural peanut butter or tahini) 2 to 4 tablespoons warm water 2 tablespoons light soy sauce (or soy sauce) 2 tablespoons Chinkiang vinegar 1 ...

Return the drained noodles to the reserved bowl and add the sesame oil. Toss the noodles until they’re evenly coated in the oil, then refrigerate until well chilled, at least 20 minutes or up to ...

2 tablespoons liquid aminos 1/2 teaspoon ground ginger 2 tablespoons toasted sesame seeds Prepare noodles per package directions. Drain and return to pot. Toss with 1 teaspoon sesame oil. Set aside.

1 10 ounce package udon noodles 6 plums, cut into six wedges each 3 broccoli stalks, peeled of outer layer and cut into planks A little canola oil, to coat the pan 4 Carrots, cut into oblong slices ...