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.

There’s rich history, rituals, and ingredients behind the three ubiquitous types of Japanese noodles. Here’s how to make ramen, soba, and udon like the chefs who have perfected the crafts.

Along with the noodles, feel free to add shredded pork or chicken, tofu, mushrooms, green onions, boiled egg, spinach — whatever you think sounds good in your soup. Makes: about 1 3/4 cups.

Place the noodles in a glass or pottery serving bowl. Add the ice and enough water to mostly cover the noodles. Chill for at least 3 to 5 minutes before serving.

Ingredients 1 package fresh yakisoba noodles 1/2 yellow onion 1 large carrot 1 cup mushrooms (white button, shiitake, trumpet or cremini will all work) 1/4 green cabbage 2 sprigs green onions 2 ...

Japanese instant noodle giant Nissin Foods released the new pufferfish flavor on Monday, expanding its massive lineup. The noodles sell for a recommended price of 298 yen ($1.90).

Japanese instant noodle giant Nissin Foods released its new pufferfish flavor on Monday, expanding its massive lineup. ... The noodles sell for a recommended price of 298 yen ($1.90).

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 ...