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.

Main Dish: Today we're preparing udon noodles with a sweet, salty and spicy wrap sauce. You'll love the peanut taste in this spicy Asian dish. Add the accompaniments of your choice for a complete ...

The most standard udon dish is kake udon, where the noodles are served in a thin, umami broth made from dashi, soy sauce, and mirin. Other popular forms of udon noodles include curry udon, udon ...

Bring a large pot of unsalted water to a boil over high; cook udon noodles according to package directions, about 10 minutes. While noodles are cooking, place cold water in a large bowl.

Meanwhile, cook 1 lb. fresh or frozen or 12 oz. dried wheat noodles (such as udon, ramen, or bucatini) in a medium pot of boiling water according to package directions (salt water if using bucatini).

Add the udon, stir well and cook until al dente. Drain using a colander, then add 2 cups of ice to the noodles. Run under cool water, tossing, until they are chilled.

1 package udon noodles (~9.5 ounce) 2 tablespoons sesame oil, divided 3 garlic cloves, chopped, divided 2 tablespoons minced fresh ginger, divided 4 cups salted vegetable broth 1 tablespoon vinegar ...

Add two 8–9-oz. blocks frozen Sanuki udon noodles to a large pot of boiling water and cook, undisturbed, 20 seconds. Using tongs, gently release from caked state.

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 ...