One of the most popular types of noodles to enjoy in Japanese cuisine is udon noodles. Made from wheat flour, salt and water, these thick, chewy noodles are very comforting and can be used in a wide variety of dishes, served hot or cold.
Noodles are a large part of Japanese cuisine. One of the most popular noodles to enjoy in soups or stir-fries is udon noodles. These are thick noodles made from water, wheat flour and a bit of salt. They tend to be a bit softer than other noodles when cooked, have a mild flavor and are slightly chewy. Although they are also rather light, when added to soups or stews they make a great comfort food.
In many Japanese restaurants, udon noodles are typically served in a broth. The noodles easily absorb the flavors of the broth, serving to increase the umami experience of the meal. Other ingredients can be added to the broth, such as various vegetables, braised beef or a raw egg placed on top. Udon noodles can also be served cold with various vegetables and dressings.
Finding and Preparing Udon Noodles
As udon noodles are a very popular type of noodle, they are not very difficult to find. The International aisle of many supermarkets will likely have udon noodles. If you are lucky, you can even find them fresh in some grocery stores. Of course, Asian grocery stores will have a large supply of fresh and dried udon noodles.
Udon noodles are easy to cook; placing them in boiling water for a few minutes is usually all it takes. However, because there are different kinds of udon, it is best to follow the specific instructions on each package for specifics. You can also try cooking them in dashi, chicken broth or beef broth to impart more flavor.
The Traditional Way to Enjoy Udon Noodle Dishes
As mentioned, there are many culinary uses for udon noodles. From stir-fries to curries to soups to chilled dishes to hotpots to sauces that you dip udon noodles into, the versatile noodle pairs well with many Japanese flavors. Toppings and dressings such as nori, grated ginger, sesame seeds and others often serve as tasty seasonings.
Regardless of how the udon noodles are prepared and served, it is tradition to slurp your noodles when eating them. There are quite a few reasons for this; the most common explanation is that it lets others know you are enjoying your meal. However, slurping the noodles also serves to cool hot noodles as you are eating them. It also enhances the dining experience through auditory means.
Health Benefits of Udon Noodles
For starters, udon noodles are extremely comforting; they are easy to digest, and a hot bowl of udon noodles in a flavorful broth is a great dish when you’re feeling ill. They also contain complex carbohydrates, which help to improve weight loss, as well as reduce the risks of various heart diseases and type 2 diabetes.
The high fiber content of udon noodles also serves to reduce the risk of colorectal cancer, and the high amount of B vitamins contained in the noodles helps to keep you energized.
Additional vitamins and minerals contained in udon noodles include thiamine and niacin, both vital for reducing stress and improving circulation, respectively.
So the next time you see udon noodles on the menu or for sale in the marketplace, consider getting yourself a dish and enjoying a great, healthy meal!
FAQs
These are thick noodles made from water, wheat flour and a bit of salt. They tend to be a bit softer than other noodles when cooked, have a mild flavor and are slightly chewy. Although they are also rather light, when added to soups or stews they make a great comfort food.
Are udon noodles better for you than ramen? ›
What's the healthiest? While both dishes brim with flavor, Udon could be considered the healthier of the two noodle type dishes as it tends to have cleaner, simpler toppings and has lower sodium as it doesn't use kansui (the alkaline solution that gives ramen its unique flavor).
Why are my udon noodles gummy? ›
Drain and Rinse: Once cooked, drain the udon noodles in a colander or strainer. Immediately rinse them under cold running water to stop the cooking process and wash away excess starch. This step is crucial to maintain the desired chewy texture of the noodles and prevent them from becoming gummy or sticky.
What is udon noodle made of? ›
Udon is made with flour and some salt. It is then kneaded and shaped like noodles. Soba, on the other hand, is made from powdered buckwheat, though in some areas, flour is also used. It is also kneaded and shaped like noodles.
Are udon noodles healthy? ›
They can also be used as stir-fry noodles or served cold with a healthy dip like miso sauce. However you want to use them, udon noodles made from whole wheat flour are very satisfying, and in moderation, they provide a healthy dose of carbohydrates and fiber as well as several nutrients to benefit your health.
What does udon stand for? ›
Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine. There is a variety of ways it is prepared and served.
What is the unhealthiest part of ramen? ›
The two main concerns about instant ramen are the fact that it's loaded with sodium (particularly the seasoning packet) and the fact that the noodles are not that nutricious. You can make it "healthier" by using less or no seasoning, using your own, adding protein, veg, and egg.
Is udon in Japan healthy? ›
Is Udon Soup Healthy? Aside from the flavourful textures and all-around taste that's tied to udon soup, the soup as a whole is greatly beneficial for you to eat. After all, it's filled with essential vitamins and minerals from its broth, noodles, and veggies that are in it to consume.
Is udon or lo mein better? ›
Lo Mein vs Udon
The addition of eggs makes lo mein noodles chewier than udon, and they hold up better in pasta dishes. The plain wheat-based udon noodle absorbs broth and is perfect for soups.
Why do udon noodles taste weird? ›
May not be an accurate indication as malic acid is a common additive added to food to regulate the product's acidity to prolong the shelf life. It is commonly used in shelf stable long shelf life udon sold in supermarkets. Hence it is common to hear that udon tastes sour even though it is not spoiled.
What is the pink thing in Udon? The fish cake called kamaboko. Made from mixture of finely pounded fish (mostly pollock or cod), egg white, potato starch and seasonings, pressed into a log and subsequently steamed, it's a common topping for many noodle dishes.
Can udon be overcooked? ›
The noodle should be tender but still slightly chewy. If it's too hard, continue to cook for another minute or so. It's important not to overcook the noodles, as they can become mushy and lose their texture.
What is the pink and white thing in udon noodles? ›
Sold in small semi-circular loaves, kamaboko is a convenient way of getting all the goodness of fish, without having to go to the trouble of preparing it. Pink and white slices of kamaboko are served chilled with soy sauce and wasabi or are placed in bowls of udon or ramen soup.
What do you eat with udon noodles? ›
The udon noodles are cooked directly in the nabe together with the broth and vegetables. Tempura is a common addition before serving, but the more typical ingredients include mushrooms, egg, kamaboko (a pink and white steamed fish cake) and various vegetables.
What is a good substitute for udon noodles? ›
What noodles can you use instead of udon noodles? You can use soba or ramen noodles in stir fries, but they don't have the same texture and thickness. Choose thicker ramen noodles to substitute in dishes with broths.
What is the history of udon? ›
They are typically served in a soup made with dashi stock. There are various theories about its origins, but it is generally agreed that udon was brought over from China. By the early Edo period (17th century), the modern form of udon had spread throughout Japan and was widely consumed.
What is interesting about udon noodles? ›
They are made from wheat flour, salt and water. Although Udon noodles can be served cold, these thicker, soft, but slightly chewy, white noodles are usually served hot with various toppings, added to a hotpot dish and cooked with other ingredients, or sometimes included in a curry soup.
Why is udon so popular in Japan? ›
Widely embraced across Japan, udon's convenience and fast-food-like elements make it a beloved and easily accessible meal in the busy modern society. Additionally, its simplicity has made it a common choice for home cooking, finding a place in numerous households.
What does udon taste like? ›
In general, udon noodles have a mild flavour that allows the broth and other ingredients to shine. They're slightly chewy with a bouncy texture, and they absorb flavours well. That said, there are many different types of udon noodle dishes, so the taste can vary depending on what you're eating.
