Warm, light, and comforting—this easy Kake Udon recipe features chewy udon noodles in a delicate dashi-based broth. Ready in ...

Dried udon noodles, however, tend to have less of that quintessential chewy texture and can instead resemble the texture of regular wheat noodles. This happens because of the drying process ...

Sold in two forms, fresh and dried noodles, both have pros and cons. Fresh udon are plump and chewy. They’re more durable for stir-frying, making them the better choice for Yaki Udon.

Oh, and the udon for the BAMPFA event won’t be your run-of-the-mill cup o’ noodles. To prepare, Hedendal, known for cooking elaborate dinners for Bay Area art-world luminati, asked Sylvan Mishima ...

Even if you have trouble spotting Okiboru House of Udon’s nondescript shopfront, chances are you won’t miss the line winding halfway down the restaurant’s East Village block. Okiboru doesn ...

Preparation Step 1 Cook 1 lb. fresh udon or 8 oz. dried udon according to package directions; drain and set aside. Step 2 Heat 1 Tbsp. extra-virgin olive oil in a large skillet over medium-high.

Naz Deravian’s yaki udon recipe hasn’t been out in the world for very long, but it’s already racking up rave reviews from our New York Times Cooking readers. It’s not hard to understand why.

Thin, handmade noodles In mid-November, a banner reading, “Udon no sato Shinkamigoto” (Shinkamigoto, an udon noodle town), flapped in the wind at Nagasaki Stadium City in Nagasaki, where all ...

Sanuki Udon, located on West 4th Street near New York University, is a fast casual restaurant specializing in making udon noodles and tempura.