If you're a fan of thick, chewy noodles, you'll appreciate that learning how to make homemade udon noodles is so easy.

That’s why when the weather gets cold, we don’t spend time mourning summer—we put on a sweater and we go eat noodle soup.

Udon rarely gets a blip in conversations about good noodle soups. It doesn’t stand a chance in a popularity showdown with ramen or pho. And compared to its sibling, the soba buckwheat noodle ...

boil some udon noodles and put them into bowls, add a few pieces of thinly sliced beef, and ladle the hot broth over the top before adding the garnishes. You can make the spice paste by pounding ...

To serve, lay the udon noodles in the bottom of a bowl, place the stir-fried greens on top and then ladle over the miso broth. Finish with the reserved finely sliced spring onion and a pinch of ...

According to the Ramen Museum New York, the udon ... extra broth, or even shio base and pork, all can be frozen for another meal later. Chicken Shio Ramen’s brothy richness layers in noodles ...

Bouncy udon noodles ... cool to the touch and drain again. Transfer the noodles to the large bowl with the peanut sauce and add the chicken and cucumber. Toss well to coat (don’t be afraid ...