Udon

These Japanese wheat flour noodles are white in colour with a slippery texture. Fresh noodles are usually flat and wide, whereas dried noodles are also sold in rods, like thick spaghetti. There is also a pre-cooked variety, sold in a square block. Udon is normally served in soups, stir-fries or stews, but may also be braised or served cold.

Cooking Information

To cook dreid noodles, add them to boiling water and allow them to come back to the boil. At that point, add 250 ml of cold water and allow to return to the boil. Repeat 3 more times until you have added 1 litre of water. At this point, the noodles should be 'al dente'.

Fresh noodles should be boiled for 2-4 minutes, whilst instant noodles need only to be covered in boiling water and gently separated.