Udon Noodles
Udon noodles are soft, thick, and wonderfully springy—one of Japan's favorite comfort foods! Made from just three ingredients—wheat flour, water, and salt—they are true kitchen chameleons: served in hot broth, with curry sauce, stir-fried with vegetables, or even cold with a dipping sauce.
1. What is udon?
Udon (うどん) are thick, white Japanese noodles made primarily from three ingredients: wheat flour, water, and salt. They are typically 3 to 4 mm thick; soft on the outside, yet pleasantly firm and springy in the center.
2. Preparing and enjoying udon noodles
Preparation:
• Frozen udon: place the frozen block directly into a large pot of boiling water (without thawing) and cook for about 1 minute until the noodles separate. Drain well.
• Vacuum-packed udon: cook for 1–2 minutes in boiling water, or pour hot water over them, carefully separate the strands, and then add to a wok or soup.
• Dried udon: cook for 8–12 minutes (check package instructions), stirring at the beginning. Rinse under cold water to remove surface starch, then briefly warm them up in broth or hot water.
• Do not overcook—udon noodles can become mushy and lose their texture. Handle gently (using tongs or chopsticks), as they break easily.
Ways to enjoy udon noodles:
• Hot in broth (*kake udon*): served in a mild dashi broth with soy sauce and mirin, topped with scallions. This serves as the base for most hot udon dishes (kitsune, beef, or tempura udon).
• Pot-cooked: *nabeyaki udon* or *miso nikomi udon* – comforting winter dishes.
• With curry: Japanese curry sauce diluted with dashi stock (*curry udon*).
• Stir-fried (*yaki udon*): with vegetables, meat, or tofu and a soy-based sauce.
• Cold: *zaru udon* with a dipping sauce (*tsuyu*) or an udon salad with sesame dressing – perfect for summer.
• Tip for eating: slurping is common and polite in Japan – it cools the noodles down and enhances their aroma. It is also perfectly acceptable to drink some of the broth directly from the bowl.
3. What is the difference between udon, ramen, and soba noodles?
Udon are thick, soft, and chewy wheat noodles made without eggs. Ramen are thinner, springy, and yellowish due to alkaline water (*kansui*); they often contain eggs. Soba are made (partially or entirely) from buckwheat; they are thin, grey-brown, and have a distinctive nutty flavor.
4. Do udon noodles contain gluten?
Yes. Udon are made from wheat and contain gluten. Gluten-free alternatives include brown rice udon or thick rice noodles.
5. Are udon noodles healthy?
Udon noodles are low in fat and easy to digest. One cup of cooked noodles (approx. 176 g) contains about 230 kcal, 48 g of carbohydrates, and 7 g of protein.
6. Frozen, vacuum-packed, or dried – which are best?
Frozen udon noodles have the best, chewiest texture. Vacuum-packed ones are the quickest to prepare. Dried noodles have the longest shelf life and are a great pantry staple.
7. How long should udon noodles be cooked?
Frozen: about 1 minute. Vacuum-packed: 1–2 minutes. Dried: 8–12 minutes (follow the instructions on the package).
8. How do I prevent udon noodles from sticking together or breaking?
Use plenty of boiling water, gently separate the noodles, and avoid stirring too vigorously. Rinse dried udon noodles after cooking. For stir-fry dishes, add the noodles at the end and toss them using tongs.
9. Can udon noodles be eaten cold?
Yes! *Zaru udon* (cold udon with a dipping sauce), cold udon with curry, or udon salad with sesame dressing are popular summer specialties in Japan.
10. Where can I buy or order udon noodles in Slovenia?
You can buy udon noodles at our physical store, Le La Mart, or order them from our online store: lelamart.si