Grocery
Thick Wheat Udon Noodles
What it is
These are thick, chewy noodles made from wheat flour, water, and salt. They are a staple in Japanese cuisine and are known for their satisfyingly dense texture. The noodles are typically sold dried or fresh, and their substantial size makes them a filling component in many dishes. They absorb flavors well, making them versatile for various broths and sauces.
How people cook with it
Udon noodles are a popular choice for both hot and cold noodle dishes. Their versatility allows them to be paired with a wide range of ingredients.
- In hot noodle soups
- Stir-fried with vegetables
- Served chilled with dipping sauce
- As a base for curry dishes
To prepare dried udon noodles, bring a large pot of unsalted water to a rolling boil. Add the noodles and cook according to package directions, usually for about 8-10 minutes, stirring occasionally to prevent sticking. They should be tender but still have a slight chew. Drain them well and rinse briefly with cold water if you plan to serve them cold or in a stir-fry to stop the cooking process. For hot dishes, add them directly to your hot broth.
How it differs from similar foods
Compared to ramen noodles, udon noodles are significantly thicker and have a softer, chewier texture.
Who it is for
Home cooks looking for a versatile and filling noodle option will appreciate udon.
How to keep the rest
Store dried udon noodles in a cool, dry place, away from direct sunlight. Ensure the package is sealed tightly to prevent moisture absorption, which can cause the noodles to clump or spoil. Once opened, it is best to use them within a few months for optimal freshness.