Japanese udon noodles are thick noodles made from wheat flour, water, and salt. They are consumed all year long, both hot and cold, in soups or with a simple garnish.
Wheat flour, water, and salt are the three ingredients used to make the thick noodle known as udon. Udon, which is distinguished by its chewy texture and white appearance, can be eaten cold with dipping sauce, pan-fried with protein, or in a thick curry sauce.
Along with soba, ramen, and somen, it is one of the most well-liked varieties of Japanese noodles.
Udon is a wheat-based noodle. Even though it is thicker than other Japanese noodles, nodogoshi ga ii (), as the Japanese refer to this quality, is gentle on the stomach and smoothly passes through the throat. Udon of the highest caliber should be smooth with a springy, elastic texture.
Udon can be enjoyed in a wide variety of ways due to its mild flavor and ability to go well with other flavors. No matter how you prepare it, whether in a straightforward broth, light dressing, Japanese curry, stir-fry, or western-style gravy, it will always be delicious.
It has a mild flavor with a springy, doughy texture. Some are thin and flat, while others are thicker and have a chewier texture, depending on the style.
Along with the standard udon you are accustomed to, there are regional variations that differ in preparation, thickness, shape, and soup base. Here are two of the many regional types.
The Sanuki udon (which is the feudal name for the modern city of Kawaga) is what makes Kagawa prefecture, also known as the Capital of Udon, so well-known. The handcrafted noodles are made with premium wheat and are made using a recipe that has been passed down for many years.
People travel from all over Japan to Kagawa for their renowned sanuki udon, which is known for having koshi (), or a good bite. Over 900 udon shops in Kagawa offer a variety of udon to sate your appetite. It is worth paying for a trip to this udon prefecture if you have the opportunity to do so.
These are udon noodles from the Akita prefecture, which are thin and flat. The noodles cook quickly and are soft and chewy even though they are not as light as somen noodles.
Ise Udon, these extra thick and extra soft noodles, will change your perception that all udon is chewy and bouncy. The noodles are prepared with a dashi base of katsuobushi and iriko, tamari (a local soy sauce), and green onion slices as a garnish. It became a well-liked dish served to tourists at Japan’s most revered Shinto shrine, Ise Shrine.
Varieties of udon noodles & how to cook them
There are countless brands of dried and fresh udon noodles. Since there aren’t many differences between them, your choice of product will largely depend on what is in stock. Both types are readily available on many online sources.
The majority of the time, dried udon is sold in 8-ounce packages that are cellophane-wrapped. To prepare it, simply cook it in a large pot of water that is rapidly simmering. It’s best to follow package directions. To achieve an al dente texture, they need to be cooked for 5 to 7 minutes.
Some instructions advise briefly rinsing them after draining to remove some of the starch. Packaged udon keep nearly indefinitely in the pantry. In shape, dried udon resembles fettuccine and is a little flatter than fresh varieties.
Fresh udon are plumper and rounder than the dried variety. They come in sealed containers weighing between 12 and 16 ounces (or more) each. Once purchased, store them in the refrigerator and pay attention to the “best by” date.
You can add these noodles to soups in the final two to three minutes of cooking because they are almost ready to use. You still need to cook them for 2 to 3 minutes for stir-fries and cold dishes; as with dried noodles, it’s best to follow the instructions on the package.
Natural food stores may carry a version of whole wheat udon, but even then, they are much less common. They are undoubtedly healthier, but their personality tends to resemble soba more so than the typical thick Asian noodle.
How to Cook Udon Noodles for Stir Frying
The vacuum-packaged udon noodles (shown above) can be found in the freezer or refrigerator of your Asian grocery store.
The Differences Between Udon Noodles and Soba Noodles
The main difference between the two is the ingredients. While soba is made from buckwheat flour or a mixture of buckwheat and wheat flour, udon is made from wheat. Therefore, they taste and look different.
Both types of noodles are consumed similarly by the Japanese in hot soups, stir-fries, and cold dishes.
For more information, see What is the Difference Between Soba and Udon Noodles.
FAQ
How do you cook pre packaged udon noodles?
Udon noodles are prepared by adding them to boiling water and bringing it back to a boil. Stir the noodles, fill the pot with more cold water, and bring the mixture back to a boil. Turn down the heat and cook noodles until tender. Drain noodles and run under cold water.
How long do you cook frozen udon noodles for?
Frozen udon only needs a minute or two to cook. Noodles should be added to a big pot of boiling water as directed on the package. Once it’s done, drain well. Dried noodles take much longer, up to 10 minutes.
Do you cook dry udon noodles?
The majority of the time, dried udon is sold in 8-ounce packages that are cellophane-wrapped. To prepare it, simply cook it in a large pot of water that is rapidly simmering. It’s best to follow package directions. To achieve an al dente texture, they need to be cooked for 5 to 7 minutes.
Do you fry or boil udon noodles?
Use warm water to soak dried udon noodles for at least 20 minutes before cooking if you’re using them. There are several ways to prepare udon noodles, including boiling, stir-frying, and even deep-frying. Make sure to flavor your udon noodles in some way, whether it be with a sauce, broth, or seasonings.
