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 ...

Made of a simple wheat flour and water blend, udon noodles are thick, long, and tubular, with a bouncy and chewy texture. The "squidgy" texture Chef Koj refers to is easily masked by a thick ...

Cook noodles in a large pot of boiling water (no need to salt) until al dente, 8–10 minutes. Drain and rinse under cold running water to remove excess starch and make noodles bouncy.

Tammie Teclemariam waits in the hour-long line to try Okiboru House of Udon. What she discovers is that she could have made the same meal at home in 15 minutes.

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 ...

There’s no precise timeline for how long foot-stepping has been used to make udon, but the technique is likely as old as the noodles themselves, says Nancy Singleton Hachisu, an American ...

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 ...

This Japanese spot in the Madison Valley neighborhood is a rare chance to try handmade udon noodles. Soups, stir fry, and more are also on the menu. #k5evening ...