What is Udon Noodles?
Udon is a noodle dish made by kneading wheat flour and water together into noodles, and it has been loved in Japan for a long time. Udon noodles come in various thicknesses, ranging from thick to thin, and their shapes can also vary depending on the region. Throughout Japan, there are uniquely regional udon varieties rooted in specific areas, such as Sanuki udon from Kagawa Prefecture, Mizusawa udon from Gunma Prefecture, and Inaniwa udon from Akita Prefecture, each boasting its own distinctive characteristics.
There are two types of udon noodles: fresh and dried, both of which are convenient to cook as they require only boiling water. The difference between fresh and dried udon noodles lies in their moisture content, which affects their texture, flavor, shelf life, and cooking time. The most significant difference is shelf life. Fresh udon noodles have a recommended shelf life of about one month from production, while dried udon noodles can be stored for as long as one and a half years, making them a popular pantry staple. Additionally, fresh udon noodles require refrigeration for storage, whereas dried udon noodles can be stored at room temperature. Therefore, dried udon noodles are valued as a long-lasting pantry item that can be cooked whenever desired.
Now, let me introduce the basic cooking method for dried udon noodles.
How to basic cook dry Udon Noodles.
1. Bring water to a boil.
Start by bringing a large pot of water to a rolling boil. A general guideline is to use about 1.5 liters of water for every 3.5 oz (100 g) of dried udon noodles. Since the noodles will expand as they cook, it’s important to have plenty of water in the pot to ensure they have enough space to move around freely.
2. Boil the dried udon noodles.
Carefully add the dried udon noodles to the boiling water, ensuring they don’t stick together. Gently and swiftly stir the noodles to prevent them from clumping together. Adjust the heat so that the noodles are boiling gently, and cook them for the time specified on the package instructions.
3. Drain the udon noodles in a Colander and Rinse Under Running Water.
Once the udon noodles are cooked to your desired texture, use a pair of tongs or a slotted spoon to transfer a small portion of the noodles from the pot to a bowl. Taste to check if they are cooked to your liking. If they are ready, turn off the heat and immediately drain the noodles in a colander.
Rinse the cooked udon noodles thoroughly under cold running water to remove excess starch and prevent them from sticking together. It’s important to cool down the noodles quickly to stop the cooking process.
4. Plate the udon noodles.
After draining the udon noodles well, plate them according to your preference.
If serving cold, it’s common to arrange the noodles on a plate or in a bowl and serve with dipping sauce (tsuyu). You can also turn them into a refreshing salad udon by adding your favorite vegetables.
If serving warm, transfer the drained udon noodles into a bowl of hot broth. Alternatively, you can stir-fry the noodles with meat and your favorite vegetables to make delicious yaki udon.
Following these steps, you can enjoy delicious dried udon noodles cooked to perfection.
Easy and delicious dry Udon Noodles recipies.
Yaki Udon with vegetables（cooking time：15 min）
Ingredients (For 1 servings)
- 3.5oz（100 g）Dried Udon noodles
- 2oz（56g）Chicken breast (cut into slice)
- 1/4 Onion (cut into shred)
- 1/3 Carrot (cut into shred)
- 1-2 pieces of Cabbage (cut into shred)
- 5cm Green onion（cut into small pieces）
- 1 tablespoon Olive oil
- 1 tablespoon Soy sauce
- A pinch of Salt
- Black pepper (if you like)
Method
1．Bring about 1.5 liters of water to a boil and cook the dried udon noodles for about 10 minutes (following the package instructions).
2．Once the udon noodles are cooked, drain them in a colander and rinse them well under running water.
3．In a frying pan, heat olive oil and stir-fry the chicken until cooked through. Then add onions, carrots, cabbage, and the cooked udon noodles from step 2, and stir-fry lightly.
4．Once everything is heated through, add green onions, soy sauce, salt, and optionally black pepper according to taste, and mix well.
5．Once plated, the dish is ready to serve.
Chicken salad Udon（cooking time 20 min）
Ingredients (For 1 servings)
- 3.5oz（100g）Dried Udon noodles
- 2oz（56g）Chicken thigh
- A pinch of Salt
- 1/2 Avocado (cut into 1cm square)
- 1/8 Onion (cut into chop)
- 1/6 Cucumber (cut into chop)
- 2 pieces of Lettuce (tear into bite-sized pieces)
- ★A dash of Lemon juice
- ★1 and 1/2 tablespoon Mayonnaise
- ★1/2 tablespoon Yogurt
- ★A small amount of grated Garlic
- ★1/3 teaspoon Salt
- ★A pinch of Sugar
- ★A pinch of Black pepper
Method
1．Bring about 1.5 liters of water to a boil and cook the dried udon noodles for about 10 minutes.
2．Once the udon noodles are cooked, drain them in a colander and rinse them well under running water.
3．Prepare the chicken thighs by removing any tendons and spreading them evenly to ensure uniform thickness. Sprinkle a pinch of salt on both sides and place them skin-side down in a frying pan. Cook them slowly until crispy on the skin side, then flip and cook for another 4-5 minutes over low heat. Once cooled, cut them into bite-sized pieces.
4．After cutting the onion and cucumber, remove excess moisture with kitchen paper.
5．In a bowl, mix the diced chicken thighs, avocado, onion, cucumber, and ★ ingredients.
6．Serve the udon noodles in a bowl, top with lettuce, then add the mixed ingredients on top.
It’s ready to serve. Please eat while mixing.
Udon Tofu Salad（cooking time 15min）
Ingredients (For 1 servings)
- 3.5oz（100g）Dried udon noodles
- 2oz（56g）Tofu（cut into cubes）
- 5cm Green onions（cut into small pieces）
- 1-2 Radish（cut into thin round slices）
- Lemon peel（cut into strips）
- Hot sauce（if you like）
Salad dressing
- ★1 tablespoon Shoyu
- ★1/2 tablespoon Vinegar
- ★1/2 tablespoon Sugar
- ★1/2 tablespoon Sesame oil or Olive oil
Method
1．Bring about 1.5 liters of water to a boil and cook the dried udon noodles for about 10 minutes.
2．Once the udon noodles are cooked, drain them in a colander and rinse them well under running water.
3．In a bowl, combine all the ingredients for the dressing and mix well.
4．Mix the diced tofu, green onions, daikon, and udon noodles together. Once mixed, add the dressing.
5．Finish by adding lemon zest and optionally hot sauce according to your preference. Then it’s ready to serve.
