Sauce: 1.5 tbsp. soy sauce 1 (large) tablespoon peanut puree 1/2 clove garlic 1 small piece ginger 1/2 teaspoon gochujang 1 teaspoon honey 1 teaspoon sesame seeds 1 tablespoon water ...

Growing up, udon was the dish my mom would make when I wasn’t feeling well. She’d make a simple chicken broth, hard-boil an egg, add a few greens like broccoli or bok choy, and pour that ...

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.

Process bonito flakes, sesame paste, shoyu, vinegar, sugar, miso, lemon juice, and sesame oil in a blender until smooth, about 30 seconds. Transfer to a medium bowl. Stir in ground sesame seeds ...

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 ...

"The noodles were briefly cooked and served with a spicy meat and mushroom sauce for lunch. Heaven. What was not lost on me," he writes, "is that udon noodles are made from just three simple ...