Fresh udon noodles are thick, chewy, and delicious. Frozen udon noodles are very nearly as good. However, dried udon noodles that are prepared in boiling water like spaghetti are infamously bad. We recently learned of a different kind of cooking technique that might help, so don’t give up hope if dried is all you have access to!
Mark Bittman describes a previously unknown method of cooking dried udon in How to Cook Everything Vegetarian. He instructs us to continue adding the dried udon noodles to salted boiling water. But you add a cup of cold water to the pot as soon as the water starts to boil again. You add another cup of cold water when the water returns to a boil, and so on until the noodles are cooked.
He doesn’t explain how this process improves the noodles over simple boiling. Our best guess is that by consistently lowering the water’s temperature, more water can be absorbed by the noodles without causing them to gummy or overcook. We’re very interested to try it and see if it affects how the noodles feel.
Are udon noodles good for you?
Although they’re mostly carbohydrates, they’re not necessarily bad for you if you tolerate wheat. Udon is therefore best used in dishes that have a lot of vegetables, such as soups, stir-fries, and salads.
High in carbs and low in fat, a cup of cooked noodles contains 4 grams of protein, and a modest amount of fiber and iron. See the complete nutritional profile of udon noodles.
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.
Where Can I Buy Udon Noodles?
The most typical place to purchase these noodles is at an Asian grocery store.
If you cannot find fresh, or frozen ones locally, you can also buy dried udon online as well, although it will not have the same thick and chewy texture.
Buy frozen udon for the chewiest texture; it has a better texture than vacuum-packed “fresh” udon.
FAQ
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.
Do you have to boil udon noodles first?
While frozen udon can typically be used after a brief soak in hot water, dried udon must be boiled.
Should you rinse udon noodles?
Spaghetti and all Asian-style noodles, such as soba, udon, or rice noodles, should always be rinsed after cooking when used in stir-fries. Noodles would otherwise become gummy and clump together when stir-fried because of the starchy film on them.
How long should I boil udon noodles?
Before testing, boil the udon for 8 to 9 minutes if it’s semi-dried; for 10 to 12 minutes if it’s dried. Test it by taking a noodle out of the pot, submerging it in cold water, and biting it. The exterior of the noodle should be slick but not overly soft, and the interior should be soft with no hard center.
