Our first dish, Yaki Udon, is also popular and can be found in Japanese and even some Chinese restaurants. Rice and noodles are staples in Japanese cuisine and figure prominenty in today’s recipes.

“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 ...

Udon noodles are my go-to for busy weeknights, because they cook in just four minutes, giving me just enough time to throw together a quick broth and interesting topping using whatever I have on hand.

Instead of instant ramen noodles, you could use thin spaghetti or fresh udon noodles for a thicker, chewier texture. Cook ramen according to package directions (without seasoning packets).

Last summer, “udonuts,” donut bites made from udon noodle flour, became a bit of a craze in Japan. Developed and sold by udon chain Marugame Seimen, the brand is now adding three new flavors to its ...

Stirred through a tangle of pak choi, fennel, broccoli, avocado, leafy greens and your pick of herbs, buckwheat udon noodles provide some nutty bite to your market haul. On days when you want ...

Bouncy udon noodles, leftover chicken and crisp cucumber matchsticks, tossed in a delicious, peanut-packed sauce. This recipe uses real peanuts instead of peanut butter, making it great for anyone ...