What are udon noodles and where did they come from?
Long, thick wheat noodles known as udon are customary in Japan and other Asian nations. Dried udon noodles resemble fettuccine in size and shape, but they cook up to a plumper texture.
Fresh udon are rounder and plumper yet. These noodles are appealing and versatile in both situations because of their pleasant, smooth texture.
Some sources claim that udon noodles originated in China, possibly in a form more akin to a dumpling than a noodle.
Other sources cite Japan as their country of origin; this guide to udon dishes describes lots of delicious ways in which they’re served in the many noodle shops around the country.
According to a third theory, udon noodles originated in Korea and are known as Garak-Guksu there. We won’t get into this argument, but let’s just say that udon has been a staple in many Asian countries’ cuisines for hundreds of years.
How Long can I keep products in the freezer?
When stored frozen, all retail ramen, yakisoba, and gyoza/wonton wrapper products have a one-year shelf life. Since udon products are shelf stable and have an 11-month shelf life, none of them require freezing or refrigeration.
Varieties of udon noodles & how to cook them
There are countless brands of dried and fresh udon noodles. Since there isn’t much of a difference between them, what you buy largely depends on what’s available. Both types are readily available on many online sources.
The most common way to purchase dried udon is in 8-ounce packages wrapped in cellophane. Cook them in lots of quickly simmering water, just like you would any other dried pasta. It’s best to follow package directions. To reach an al dente texture, they take about 5 to 7 minutes to cook.
After draining, some recipes ask you to give them a quick rinse to remove some of the starch. Packaged udon keep nearly indefinitely in the pantry. The shape of dried udon is similar to fettuccine; it is slightly flatter than fresh udon.
Fresh udon are plumper and rounder than the dried variety. They are available in sealed packages containing 12 to 16 ounces (or more). After purchasing, store them in the refrigerator and pay attention to the best-used-by date.
These noodles can be added to soups in the final two to three minutes of cooking because they are almost ready to use. As with the dried noodles, it’s best to follow the directions on the package for stir-fries and cold dishes. They still need to cook for two to three minutes.
One variation that you might find in natural foods stores is whole wheat udon, but even there, they’re much harder to come by. They are definitely more nutrient-dense, but they start to resemble soba more than the classic thick Asian noodle.
For some authentic information on styles of udon cuisine, consult the guide on Koroko, which details styles or udon use, incuding kake, kitsune, curry, yaki, and zaru.
