Udon noodles from the Sanuki region of Japan are famous for their thick, bouncy texture. Try making them yourself with this recipe from Koya’s head chef, Shuko Oda. You’re now subscribed to ...

When you go to make a dish with udon noodles, the question of whether to use dry or fresh noodles might cross your mind.

Some recipes call for a well-cooked noodle, while others require an al dente finish. But how do you prepare udon noodles for ...

Despite their notable differences, soba and udon noodles can be used interchangeably ... and stock that you can thicken with curry sauce to make way for the bouncy, soft, and chewy udon.

Set aside. Cook the noodles according to the packet instructions. About 30 seconds before they’re done, add the spinach to wilt, then drain. Tip the noodles and spinach back into the pan.

In the Japanese coastal city of Takamatsu, it's all about udon noodles. Some 800 udon restaurants serve the 400,000 city residents. Every day, a maximum of 100,000 portions of udon noodles are ...

Everyone gathered around the generous amount of udon served on a bamboo sieve. The noodles were smooth, chewy and rich in flavor. All it took to make the egoma-flavored soup was to grind the ...

boil some udon noodles and put them into bowls, add a few pieces of thinly sliced beef, and ladle the hot broth over the top before adding the garnishes. You can make the spice paste by pounding ...

When you make tempura udon, it is important to serve the two elements separately; I've had it at restaurants where the tempura is floating in the bowl of hot broth and noodles, which makes it soggy.