Dried udon noodles, however, tend to have less of that quintessential chewy texture and can instead resemble the texture of regular wheat noodles. This happens because of the drying process ...

Growing up, udon was the dish my mom would make when I wasn’t feeling well. She’d make a simple chicken broth, hard-boil an egg, add a few greens like broccoli or bok choy, and pour that ...

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.

Tammie Teclemariam waits in the hour-long line to try Okiboru House of Udon. What she discovers is that she could have made the same meal at home in 15 minutes.

Even if you have trouble spotting Okiboru House of Udon’s nondescript shopfront, chances are you won’t miss the line winding halfway down the restaurant’s East Village block. Okiboru doesn ...

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.

Flip the menu, and you'll find that this restaurant's got a second specialty: large bowls of hot rice noodle soup. Rather than udon (wheat), the soups are made with thick, slippery rice noodles.

Okiboru House of Udon opened in the East Village specializing in flat, wide udon — and the lines have followed by Emma Orlow Updated Mar 21, 2024, 12:31 PM PDT ...