Udon noodles are the thickest type of Japanese noodles and are made from wheat flour, water and salt. They can be cut in both a flat and round shape and are popular in broths saucy noodle dishes.

Discover the key differences between noodles and ramen in this informative article. Learn about their unique ingredients, preparation methods, flavours, and textures. Understanding these distinctions ...

With so many types of Japanese noodles, it’s important to know the difference for the best, most delicious results. These noodles are, clockwise from left, ramen, udon, soba, somen and shirataki.

The three most common types are udon (normally thick, round and made from wheat flour), ramen and soba—thin, fashionably greyish-brown and sometimes mixed with yam starch or green tea powder.

From the intriguing springiness of ramen noodles to the delicateness of rice vermicelli, the satisfying chew of udon, and the playful appeal of squiggly knife-cut noodles, Asian noodles offer a ...

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.