Ideally, you want fresh (not frozen) udon. However, purchasing freshly made udon noodles is probably more difficult than purchasing a pair of Yeezy 350 sneakers. So difficult that in order to make that purchase possible, you would need to work out a special arrangement with a restaurant or a maker of handmade goods. If you can pull it off, consider yourself #blessed (please share your source with us).
Do not even consider bringing a package of dried udon noodles to the checkout counter. Sincerely, says senior food editor Chris Morocco, it’s not worth it. They can’t withstand rich, fatty sauces like the silky butter, kimchi, and gochujang creation in the picture at the top of this page because the packaged, dried versions are thinner and shorter. If all that’s available to you is dried udon rather than fresh or frozen, just buy spaghetti. You can’t get dried udon noodles to have that chewy, gummy texture.
According to Morocco, there is no issue with taking the noodles out of the freezer and placing them right into a pot of boiling water. Though, take care to slightly undercook the noodles. To guarantee you get a slippery, tasty noodle bite, choosing udon noodles is even the first step you would take. If the noodles are overcooked and mushy, this won’t happen. When the noodles are at the firmness or suppleness you prefer, sample them frequently starting at 7 or 8 minutes after dropping them into the water.
More likely than not, you need frozen udon noodles. Theyre relatively ubiquitous in the freezer section at Asian grocery stores (shoutout to H-Mart, which is in several cities, and Sunrise Mart, which is where we get ours). Look out for brands like Twin Marquis and Shirakiku, if you can get them, but dont sweat the brand if you cant. Udon noodles are frozen in segmented blocks, so that when you bring it home, you can conveniently use however many servings you need and then freeze the rest.
Morocco suggests adding a tangle of udon to any soup or braise to transform a dish if you have a block of leftover udon noodles. Because the noodles don’t have a strong flavor, they’ll resemble the ingredients you’re already using. Morocco recently added them to thick, reduced chicken soup with chopped vegetables. You are essentially Michelangelo having these pillowy blank canvas noodles for dinner every night. He used Carrara marble, whereas you should use fresh or frozen (not dried!) udon noodles. Use your noodle and make this 20-minute.
FAQ
What aisle are udon noodles in?
More likely than not, you need frozen udon noodles. They are comparatively common in Asian grocery stores’ freezer sections (special mention goes to Sunrise Mart, where we purchase ours, and H-Mart, which is located in several cities).
Is the udon from Costco good?
Starting to cook! The udon noodles have a great texture. They’re chewy, but not too soft and they’re very satisfying. There’s plenty of teriyaki seasoning to cover them well.
What is udon Japanese noodles?
Udon (うどん) are thick Japanese noodles made of wheat flour. They are thicker than soba noodles, white and chewier. In restaurants all over Japan, udon is frequently on the menu and is prepared in a variety of hot and cold dishes.
Are yakisoba and udon noodles the same?
Yakisoba vs. Soba and Udon Although the word “yakisoba” appears in the name, unlike udon and ramen, yakisoba noodles are made with wheat flour. Although round, yakisoba noodles are much thinner and smaller than udon.
