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 ...

Boil udon noodles until al dente, and then quickly fry them in vegetable oil so that they're light and crunchy. Season the fried noodles with kosher salt and crumbled nori for a craveable and ...

Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander.

Add the udon, stir well and cook until al dente. Drain using a colander, then add 2 cups of ice to the noodles. Run under cool water, tossing, until they are chilled.

Or try cooking udon noodles in tea, a pine-smoked black tea for example. Then add some vegetables and a splash of soy sauce or sesame oil and serve. The results are aromatic, soothing — and vegan.

1 10 ounce package udon noodles 6 plums, cut into six wedges each 3 broccoli stalks, peeled of outer layer and cut into planks A little canola oil, to coat the pan 4 Carrots, cut into oblong slices ...

1 tablespoon Chinese black vinegar (or substitute balsamic or red wine vinegar) 1 tablespoon vegetable oil 1 teaspoon chile oil, sriracha or your favorite hot sauce 1 teaspoon sesame oil 1 ...

There are acclaimed, venerable temples devoted to udon throughout Japan, yet New York still hasn’t hit peak soba appreciation, and has a ways to go in terms of udon choices, too. A small but ...

Kotani makes whole wheat and spinach noodles for the 12 udon noodle dishes on the menu, which remain a work in progress during the restaurant’s recent soft-opening in mid-November.