If you're stuck on whether to use dry or fresh udon noodles while cooking, here's what a private chef suggests as the best ...

The family grew grains and vegetables and mostly lived on what they produced. They often ate "udon" noodles in cold soup flavored with the seeds of “egoma,” or Korean perilla, for lunch on hot ...

TAKAMATSU—Kagawa Prefecture is so proud of its specialty “udon” noodles that it believes people will enjoy bathing in the broth. Prefectural workers have released a bath additive called ...

In Stadium Village’s newest restaurant, customers are greeted by bags of udon noodle flour on the left with booths lining the brick wall painted with the words “Kinzō Udon.” Japanese concepts ...

chicken breasts, halved (bone in or out), udon noodles, chicken bouillion cubes, hot water, olive oil, Salt to taste, large garlic clove, minced, minced fresh ginger ...

Butter adds body and a silky texture. Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well here too. First created by Chef Maria Grazia, who served her signature ...