“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 ...

This Garlic Prawn Udon recipe holds a special place in my heart. It reminds me of the evenings spent in my grandmother’s kitchen, where the aroma of garlic and seafood would fill the air ...

The udon are available in different broths and with optional proteins. The rib-eye ($18), with shaved beef that crinkles up in the liquid heat, were a favorite of our group, but also the priciest.

In a medium saucepan of boiling water, cook the udon until tender, 5 minutes. Drain and toss with 1 teaspoon of the canola oil. Meanwhile, heat a wok until very hot. Add 2 tablespoons of the ...

Sanuki Udon, located on West 4th Street near New York University, is a fast casual restaurant specializing in making udon noodles and tempura. Owner Billy Wang describes his business as a ...