Sauce: 1.5 tbsp. soy sauce 1 (large) tablespoon peanut puree 1/2 clove garlic 1 small piece ginger 1/2 teaspoon gochujang 1 teaspoon honey 1 teaspoon sesame seeds 1 tablespoon water ...

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 ...

Process bonito flakes, sesame paste, shoyu, vinegar, sugar, miso, lemon juice, and sesame oil in a blender until smooth, about 30 seconds. Transfer to a medium bowl. Stir in ground sesame seeds ...

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.

Remove from heat and stir in the remaining 1/2 tablespoon soy sauce and chopped cilantro. To serve, heap cooked noodles into bowls and ladle the broth and celery over the top.

This Korean-Chinese noodle recipe calls for thick udon noodles and a silky, savory black bean sauce mixed with diced pork, zucchini and onions. Even better, it contains a whopping 41 grams of ...