Keep warm. In a pot of boiling water, cook the udon until tender, about 3 to 4 minutes. Drain. Add the noodles, tamari and maple syrup to the skillet. Toss to coat the noodles in the sauce.

Waitrose has reported a significant rise in sales for all noodles, including an incredible 337 per cent increase for best-selling Itsu Udon Noodles, compared to the same time last year.

Hong Kong/Seoul (CNN) — Three varieties of “fire chicken” instant ramen noodles popularized by a viral internet challenge have been recalled in Denmark after they were deemed to be too spicy.

Set aside. Cook the noodles according to the packet instructions. About 30 seconds before they’re done, add the spinach to wilt, then drain. Tip the noodles and spinach back into the pan.

Transfer to a plate and set aside. Reserve the skillet. Add the udon noodles to the boiling water and cook for 2 minutes, or until just barely cooked. The noodles should still be a bit firm.

Instant ramen noodles, a comfort food invented in 1958, is not only a go-to meal for college students, it’s a pantry staple that’s so popular that ethnic supermarkets devote entire aisles to ...

Thicker noodles like udon are great for chilled or room-temperature salads—once they're cooked, mix with julienned vegetables, shrimp, cilantro, ginger, teriyaki sauce and chile sauce for a ...

Once all of the ingredients are well combined in the sauce, add the noodles and cook for 2 minutes, stirring frequently to separate the noodles. Serve immediately.