When you go to make a dish with udon noodles, the question of whether to use dry or fresh noodles might cross your mind.

It's a fact in the culinary world that fresh is always better than frozen or dried food, and udon noodles are no exception to this rule. Freshly made noodles have a striking aroma and texture ...

Instead of instant ramen noodles, you could use thin spaghetti or fresh udon noodles for a thicker, chewier texture. Cook ramen according to package directions (without seasoning packets).

Rice and noodles are staples in Japanese cuisine and figure prominenty in today’s recipes. Udon may be the most intriguing ingredient. Sold in two forms, fresh and dried noodles, both have pros ...

Chef Way Pino Maffeo prepares the dish with thick, fresh egg noodles and hot chile oil ... In a medium saucepan of boiling water, cook the udon until tender, 5 minutes. Drain and toss with ...

So, you're thinking of jumping into the world of Japanese noodles, but don't know where to start? Each type of noodle has its own specific health credentials, too. Looking for a gluten-free nood?

Udon noodles are ... 4 INGREDIENTS 1 package udon noodles (~9.5 ounce) 2 tablespoons sesame oil, divided 3 garlic cloves, chopped, divided 2 tablespoons minced fresh ginger, divided 4 cups salted ...

1. Blanch the fresh udon noodles by plunging them into boiling water for 2 minutes. To stop the cooking process, submerge the noodles in icy cold water, then drain and rinse under cold running water.