"I generally prefer fresh noodles, because they're quicker to cook, but for people who like to follow recipes precisely, dried noodles are often more sympathetic and less prone to overcooking," he ...

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.

Traditional Japanese udon noodles with soft boiled eggs. Getty Images Plate up Here’s a thing we don’t really do in Australia, or any of the Western world: cold noodles. You wouldn’t eat ...

Udon is one of Japan’s most popular type of noodle. Thick and chewy, it is enjoyed most simply in a dashi-based broth as kakeudon. Other basic types are kitsune udon, which is topped with deep ...

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.

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 ...