Once your soup base boils, add in cooked udon noodles and allow soup to simmer for about seven-10 minutes. Make sure everything is cooked! Add salt, cayenne pepper and paprika to taste.

Take the dough out of the bag, place it on a countertop that’s been liberally dusted with cornstarch and roll the dough to a ...

Using the same pot of boiling water, cook the fresh udon just until the water returns to a boil, about 1 minute. If using dried udon, cook until al dente, about 10 to 12 minutes.

Heat remaining 2 tablespoons canola oil in Dutch oven. Add onion; cook, stirring often, until slightly softened, about 4 minutes. Add garlic and anchovies; cook, stirring constantly, until ...

Ingredients. 1 bunch bok choy. 1 x 300g dried organic udon noodles (I use Spiral brand) 6 cups Chinese vegetable stock (recipe here). 1 tbsp ginger, julienned. 1 tbsp light soy sauce. 1 tsp white ...