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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.
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.
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.
Allan Zhang: Apps and dessert are good. Udon soup is too sweet for me. Thin noodle is chewy and tastes like plastic. Rice in Otako Don is mushy.
Kim Phạm: Adore this place immensely. Bigger than their EV spot. The cold udons are amazing.
Soy garlic fried chicken was fantastic as an appetizer, says Megan Foster. Pick any Udon, you can’t go wrong.
Kiwi Wang: The best udon I have ever had. Amazingly perfect noodles with the perfect amount of chew, and a rich, non-greasy broth Bowl with tripe and the Nabeyaki are amazing.
One of the city’s best udon restaurants, according to Stephanie Kim Avoid their tofu block appetizer though, as it has an odd toothpaste-like consistency, even though they make a mean udon tempura.
FAQ
Is udon healthier than ramen?
While both dishes are bursting with flavor, udon might be the healthier of the two noodle dishes because it frequently uses simpler, cleaner toppings and has less sodium because it doesn’t use kansui (the alkaline solution that gives ramen its distinctive flavor).
What is another name for udon noodles?
These can also go by the names glass noodles, cellophane noodles, or mung bean threads. They resemble tiny bundles of translucent, ultra-thin threads and are made of mung bean starch.
Is udon a healthy noodle?
If the noodles are properly portioned and combined with a decent amount of protein, udon can be very healthy. A serving of udon noodles contains about 310 calories, 7 grams of protein, 1 gram of fat, and 69 grams of carbohydrates.
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.