Stir in the soy sauce, sesame oil, and chili flakes, mixing well to coat the prawns. Finally, add the cooked udon noodles to the skillet, tossing everything together until heated through.

For the udon, bring a large saucepan of water to the boil over high heat. While the water is coming to the boil, heat 120 g taberu rayu in a wok or large frying pan.

Chef Way Pino Maffeo prepares the dish with thick, fresh egg noodles and hot chile oil ... In a medium saucepan of boiling water, cook the udon until tender, 5 minutes. Drain and toss with ...

Complete with bouncy udon noodles, buttery kimchi sauce, and a glossy egg yolk on top, this noodle bowl looks and feels extremely luxe. You’d probably never guess it’s ready in just 20 minutes.

Transfer to a bowl and set aside. Divide the noodles among four bowls, topping each bowl with some prawns, avocado and cucumber slices. Pour over some of the ginger ponzu, then finish with a ...

“Soft and pillowy” could be a compliment or a trashing. Musashino Udon’s fat wheat noodles may draw high praise – “wow, they’re so chewy, I love them” – while the next table is ...

Fresh noodles are not the expectation for fast-casual fare. Neither are decorated little cakes shaped like Japanese sandos, but that’s just the beginning of the menu offerings inside Cafe Yoto.

the noodles are cooked, deep-fried and compressed to make them last longer in a packet. Thick, chewy and incredibly moreish, udon noodles are also widely available in UK supermarkets. They're ...